Rustic Charcuterie Board with Walnuts and Olives
An easy-to-arrange board of cured meats, cheese, walnuts and olives, built for slicing and snacking without any cooking required.
A good charcuterie board is really an exercise in balance: something salty, something rich, something crunchy and something bright. Grouping the meats and cheese first and filling the gaps with walnuts, olives and crackers keeps the board looking full without any last-minute cooking. Set it out at room temperature so the cheese and meat are easy to slice.
Ingredients
Method
Tap a number to mark a step doneSet the prosciutto, salami, cheddar and brie out on the counter for 20 minutes so they come closer to room temperature before serving.
Place the brie in the center of a large wooden board or platter, since it will anchor the rest of the layout around it.
Fold the prosciutto slices into loose ribbons and fan them out on one side of the board, then stack the salami slices into small piles on the other side.
Scatter the cheddar cubes into an open gap on the board, then fill the remaining space with the mixed olives and toasted walnuts.
Tuck the dried apricots into any remaining gaps and lean the crackers against the cheese in small overlapping stacks.
Drizzle the honey over the brie and tuck the rosemary sprigs between the cheese and meat for a finished look.
Serve the board right away, or cover loosely and hold at room temperature for up to 2 hours before guests arrive.
Kitchen note
Build the board no more than 2 hours ahead and keep it uncovered at room temperature; refrigerating a finished board dulls the cheese and dries out the meat.
