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Wooden charcuterie board with cheeses, cured meats and a bowl of Wilson's Extra Virgin Olive Oil dip

The Perfect Charcuterie Board

A build-it-yourself board of cheeses, cured meats, and fresh accompaniments, finished with a Wilson's Extra Virgin Olive Oil dip.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8
Course: Appetizer, Sharing Platter, Starter
Cuisine: Cape Malay, South African, Mediterranean-Inspred
Ingredients Method Notes

Ingredients
  

Cheeses:
  • 200 g soft brie or camembert left whole or halved
  • 150 g mature cheddar cubed
  • 150 g creamy blue cheese
  • 100 g fresh mozzarella balls bocconcini
Cured Meats:
  • 100 g prosciutto or Parma ham draped loose
  • 100 g salami thinly sliced
  • 100 g biltong or droëwors sliced
  • 80 g chorizo sliced
Accompaniments:
  • 1 cup mixed olives
  • 1 cup fresh grapes in small bunches
  • 2 fresh figs halved (or 4 dried figs)
  • 1 cup cubed seasonal fruit melon, apple or pear
  • 1 handful cherry tomatoes
  • 1/2 cup mixed nuts almonds, walnuts, cashews
  • 1 baguette sliced, or a mix of crackers
  • 2 tablespoons honey for drizzling
  • A few sprigs fresh rosemary or thyme for garnish
For the Olive Oil Dip:
  • 125 ml Wilson's Extra Virgin Olive Oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic finely grated
  • 1 teaspoon dried origanum
  • A pinch of chilli flakes
  • Salt and Black Peper, to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Fill in with the accompaniments. Group the olives, grapes, figs and cherry tomatoes in small clusters around the meat and cheese.
  5. 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.
  6. Pour the olive oil dip into a small bowl and place it in the centre or to one side of the board.
  7. 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

Make-ahead: the dip can be mixed up to two days ahead and kept covered in the fridge — bring it to room temperature before serving so the oil loosens up again. 
Storage: build the board no more than an hour before guests arrive. Cheese and cured meats are best served at room temperature, so take them out of the fridge about 30 minutes beforehand. 
Serving suggestions: pair with a chilled white wine or a light red, and keep extra bread on hand as the board empties. 
Board size guidance: this quantity comfortably fills a large wooden board around 40-50cm across. For a bigger gathering, double the cheese and meat and add a second smaller board rather than overcrowding one.