Ultimate Charcuterie Board

Ingredients

• 150g soft cheese (Brie de Meaux, Delice de Bourgogne, St. Tola Ash Log, Brillat Savarin, Durrus and Cooleeney are a bit more firm)
• 150g hard cheese (Comte, Coolea, Gouda, Manchego, Smoked Applewood)
• 150g blue cheese (Cashel blue, Wicklow Blue Brie, Bleu d’Auvergne, Gorgonzola)
•  450g meats (Prosciutto, Salami, Coppa, Bellota Iberico, Speck, Chorizo)
• 1 jar of castelvetrano olives (Use as much as you need)
• 1 jar of calamata olives (Use as much as you need)
• 1 red apple finely sliced
• Handful of green and black grapes
• 4 figs quartered
• 200g sundried tomatoes
• 1 jar grilled artichoke hearts
• 250g smoked almonds
• 100g honey (we use a truffle infused honey which is off the charts)
• Small jar red onion marmalade
• Small jar of hummus
• Small jar Meze (Harissa or Bruschetta)
• 200g cornichons
• 1 small loaf focaccia or whatever bread you really like. Serve with a small bowl of nice olive oil on the side
• 1 packet crackers, we love a nice thin rye cracker but oat cakes, breadsticks work. We love a salted cracker. 

Method

1. Arrange your cheeses on the board first. Try to space them out and angle them differently across the board.
2. Then we add our meats, trying to space them out like the cheeses, it can work to do one meat beside each cheese for example.
3. For your olives, sun dried tomatoes, artichoke hearts, almonds and cornichons, you will need to put each in a separate small bowl.
4. Your dips and spreads can be left in the jar they were bought in if appropriate or else they can also be portioned accordingly into small bowls.
5. Then we can disperse our grapes, quartered figs and sliced apple around the board filling in  the gaps. 
6. Bread and crackers can be placed on the board if space, to the side or arranged nicely on a plate.
7. Cheese knives, small spoons for your dips, side plates per guest and away you go.
8. Graze away baby.