Charcuterie Board Recipe

Summer deli board

  • serves 3
  • Easy

Put together our pick of the charcuterie and veggies and serve with melted brie for an easy last-minute entertaining idea



  • sweet potatoes 3, cut into wedges
  • olive oil 2 tbsp
  • thyme 1 1⁄2 tsp of picked leaves
  • whole brie (we used Castello Extra Creamy) 1 small
  • prosciutto 6 slices
  • salami 6 slices
  • cornichons 12
  • mixed olives 12
  • Peppadew peppers 12
  • baby plum tomatoes 16, halved
  • rocket 3 handfuls, dressed with 1 tbsp balsamic vinegar


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the sweet potato wedges with the olive oil, 1 tsp of the thyme and some seasoning in a bowl. Arrange on a non-stick baking sheet then roast for 20-25 minutes or until tender. While the wedges are cooking, take the brie from its packaging and put in a snug ovenproof dish. Cut slits in the top and sprinkle with the rest of the thyme. Bake alongside the wedges for the final 10 minutes of cooking.

  • Step 2

    Put the brie in the centre of a large board or platter then arrange all of the other ingredients around it in little piles for people to help themselves.

Nutritional Information

  • Kcals 685
  • Fat 41.3g
  • Saturates 18.1g
  • Carbs 43.8g
  • Sugars 27.8g
  • Fibre 10.9g
  • Protein 29g
  • Salt 3.8g