Friday nights at ours tend to start the same way — the side gate goes, a block of cheese and a bottle of red land on the counter, and someone’s already pulling boards out of the cupboard before hello’s properly been said. It’s become the unofficial opening act to the evening.
The board comes together fast — cheese here, meat there, a gap left for the dip. Wilson’s Extra Virgin Olive Oil whisked with a splash of balsamic, garlic and a pinch of chilli fills that gap while everything else is still being laid out. By the time the doorbell rings again, the board’s already half gone.
Here’s how we build it, from the first slice of cheese to the last drizzle of oil.
The Perfect Charcuterie Board
Ingredients
Method
- Make the dip first so the flavours have time to settle. Whisk the olive oil, balsamic vinegar, garlic, origanum and chilli flakes together in a small bowl. Season with salt and pepper, then set aside.
- Start with the cheeses. Place the brie, cheddar, blue cheese and mozzarella at different points on the board, leaving space between each so they don't touch.
- Fold and drape the cured meats next. Ribbon the prosciutto into loose folds, fan out the salami slices, and tuck the biltong and chorizo into the gaps near the cheese.
- Fill in with the accompaniments. Group the olives, grapes, figs and cherry tomatoes in small clusters around the meat and cheese.
- Scatter the nuts into any remaining gaps, then tuck the bread and crackers along the edge of the board where guests can reach them easily.
- Pour the olive oil dip into a small bowl and place it in the centre or to one side of the board.
- Finish with a drizzle of honey over the brie and blue cheese, and tuck in the rosemary or thyme sprigs for colour. Serve straight away.
Notes
We Use Wilson’s Extra Virgin Olive Oil
The dip is where the oil does the real work. Wilson’s Extra Virgin Olive Oil carries the garlic and origanum through the balsamic, so every dunk of bread picks up flavour instead of just oil.
A final drizzle over the brie and blue cheese does something different — it softens the sharp edges of the cheese and pulls the honey and cheese together into one bite.
Our Tips
Build the board last — put the dip and the accompaniments out first, then lay the cheese and meat on top so nothing gets soggy underneath.
Let the cheese breathe — pull it out of the fridge 30 minutes before guests arrive, it tastes better at room temperature.
Leave gaps on purpose — a board that’s too tightly packed looks cluttered and makes serving harder once people start digging in.
Group in threes — three olives, three grapes, three nuts in a cluster reads better than one long scattered line.
Keep the dip topped up — mix a little extra so you can refill the bowl once the first round runs dry.
Set out two knives — one for the soft cheese, one for the hard, so the brie doesn’t end up smeared through the cheddar.
How We Serve It
This board lands on the table before anything else on a Friday night. Everyone stands around it with a glass in hand, picking at it before we’ve even decided what else we’re eating.
At bigger family gatherings, we’ll put out two smaller boards instead of one giant one — it spreads people around the room and means nobody’s fighting over the last piece of biltong.
A cold glass of chenin or a light red does the job alongside it. Nothing fussy, just something that won’t fight with the cheese.
More Ways to Use Wilson’s Extra Virgin Olive Oil
Once you’ve got a bottle of Wilson’s Extra Virgin Olive Oil open for the board, it’s worth keeping it out for the rest of the week too.
Marinated Mediterranean Olives — marinated Mediterranean olives make an easy addition to any future board, made a day ahead.
Three Flavour Focaccia — swap the baguette for three flavour focaccia, torn into pieces for dipping.
Biltong and Caprese Salad — turn the leftover biltong and cheese into a biltong and caprese salad the next day.
Steak & Onion Sandwich — leftover cured meats work well folded into a steak and onion sandwich for lunch the next day.
Mediterranean Summer Salad — the same dip works beautifully spooned over a Mediterranean summer salad.
The Good Stuff
Wilson’s Extra Virgin Olive Oil is Halaal and Kosher certified, and suitable for vegan, vegetarian and Hindu diets. It’s stored in a cool, dark place and has a two-year shelf life, so it’s easy to keep on hand for boards, dips and everything in between.
Ways to Change It Up
Going vegetarian — drop the cured meats and add roasted red peppers, marinated artichokes and extra cheese in their place.
Working with what’s in season — swap grapes and figs for naartjies and pomegranate in winter, or nectarines and berries in summer.
Keeping it budget-friendly — one good cheese and one cured meat, padded out with olives, nuts and extra bread, still reads as generous.
Scaling up for a crowd — double every component and use two boards rather than piling everything onto one, it holds up better once people start serving themselves.
Scaling down for two — one cheese, one cured meat, a small handful of olives and nuts, and a smaller dish for the dip.
Adding a sweet note — a spoon of fig preserve or quince paste alongside the honey gives guests another option to dip into.
Questions You Might Have
How far ahead can I build the board?
No more than an hour before serving. The cheese and bread start to sweat and dry out if it sits much longer than that.
Can I make the dip in advance?
Yes, up to two days ahead. Keep it covered in the fridge and let it come back to room temperature before serving.
What size board do I need?
A board around 40-50cm across comfortably holds this quantity for 6-8 people. For more guests, use two smaller boards instead of one large one.
Do I need a wooden board specifically?
No. A large flat platter, tray or even a clean chopping board works just as well.
What can I leave out if someone doesn’t eat pork?
Skip the prosciutto and chorizo, and lean on biltong, droëwors and extra cheese to fill the space.
Can I use flavoured olive oil in the dip instead?
You can, though we’d keep the extra virgin oil as the base and use a flavoured one sparingly, so it doesn’t overpower the garlic and origanum.
What’s left over usually gets used for what?
Leftover cheese and meat go into sandwiches or a quick salad the next day, and the dip keeps well enough to spoon over roasted vegetables.
Where can I buy Wilson’s Extra Virgin Olive Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
More From Our Kitchen
Marinated Mediterranean Olives — Biltong and Caprese Salad — Three Flavour Focaccia — All Recipes
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