Easy Charcuterie Board for Beginners on Focaccia

Easy Charcuterie Board for Beginners

One intact, fully baked focaccia serves as both the board and the bread for this no-cook appetizer. A Brie wheel anchors separate clusters of ricotta, Parmesan, prosciutto, and salami, while olives and tomatoes frame the golden edge. Leave open stretches of bread so guests can cut or tear off portions.

The key is to assemble the board close to serving time. Drain the olives and tomatoes well, then add the soft cheese and preserves just before guests arrive so moisture doesn’t soften the bread.

Ingredients for the Charcuterie Board

• 1 fully baked rectangular focaccia, about 12 by 16 inches and 1 pound (450g)
• 1 small Brie wheel, about 8 ounces (225g)
• 1/2 cup whole-milk ricotta (125g)
• 4 ounces Parmesan, broken into bite-size chunks (115g)
• 4 ounces thinly sliced prosciutto (115g)
• 4 ounces thinly sliced salami (115g)
• 3/4 cup pitted black olives, drained (110g)
• 1/2 cup semi-dried or oil-packed sun-dried tomatoes, drained (75g)
• 1/4 cup thick apricot preserves (80g)
• 1 small handful fresh basil leaves (about 10g)

Yield: 6 appetizer servings. Prep time: 25 minutes. Cook time: 0 minutes. Total time: 25 minutes.

How to Assemble the Charcuterie Board

1. Prepare the toppings: Drain the olives and tomatoes, then pat them dry so brine or oil won’t pool on the bread. Break the Parmesan into bite-size chunks. Loosely fold the prosciutto and salami so guests can lift individual slices.
2. Set out the focaccia: Place the intact loaf on a large rectangular tray that supports it without bending. Keep its golden edge visible.
3. Arrange the cheeses: Set the Brie near the center, spoon the ricotta into a separate area, and group the Parmesan toward the opposite side. Leave space between the cheeses and for the meats. Set a small knife or spreader by the Brie.
4. Add the meats: Gather the folded prosciutto and salami in a loose cluster on one side, with both types visible and easy to reach. Don’t spread them evenly over the bread like pizza toppings.
5. Finish and serve: Loosely arrange the dried olives and tomatoes around much of the edge. Add the preserves in one small, separate area and tuck basil leaves among the toppings. Serve promptly with a bread knife.

How to Serve a Bread-Based Board

Set out small plates so guests can cut or tear manageable pieces of focaccia to eat with the toppings. If the loaf is small for your group, offer plain crackers on a separate plate rather than crowding them onto the bread.

For a platter with bread served alongside, try this classic meat and cheese charcuterie board.

Keep the Focaccia from Getting Soggy

The olives and tomatoes should look glossy but leave no liquid behind. Even thick ricotta and preserves can soften the focaccia if the assembled board sits too long, so prepare the components ahead if needed, but don’t store the bread fully topped overnight.

Prep Ahead and Store Leftovers

Keep the meats and cheeses refrigerated separately until assembly. You can drain the olives and tomatoes and wash and dry the basil ahead of time; keep everything separate until you build the board.

Do not leave perishable toppings at room temperature for more than two hours. Promptly refrigerate leftover meat and cheese in covered containers, and store remaining olives, tomatoes, and preserves separately. Bread that has held moist toppings may lose its original texture. Freezing the assembled board is not recommended.

Nutrition

Approximate nutrition per appetizer serving, based on 6 servings: 670 calories, 34g protein, 39g fat, and 47g carbohydrates. Per 100g: approximately 280 calories, 14g protein, 17g fat, and 20g carbohydrates. Values will vary with the focaccia, meats, cheeses, and amount served.