Save There's a moment during a dinner party when you realize that restraint can be more impressive than abundance. I'd been overthinking a cheese board for guests, piling on crackers and chutneys, until a friend visiting from Lyon simply placed three perfect things on a slate board: a wedge of Comté that caught the light, some jamón so thin you could nearly see through it, and a handful of those golden Castelvetrano olives. The whole table went quiet for a second, then everyone reached for something. That's when I understood that sometimes the board itself becomes the protagonist.
I made this board for my sister's book club last spring, and they spent more time debating the origin of the jamón than discussing the novel. One woman kept coming back to the olives, saying she'd never realized how buttery they were until she could actually taste them without competing flavors. It became less about feeding people and more about creating space for them to notice what they were eating.
Ingredients
- Aged Comté (80g, sliced): This nutty, caramel-toned cheese deserves to be the star, so slice it thick enough to hold its shape but thin enough to melt on your tongue—a cheese knife makes this effortless.
- Jamón Ibérico (80g, thinly sliced): The preciousness of this ham means it speaks best when given room to breathe; let each slice drape naturally without crowding.
- Castelvetrano olives (80g, pitted and drained): These green olives are buttery rather than briny, which is why they belong here instead of their sharper cousins; drain them well so they don't weep onto the cheese.
Instructions
- Create Your Canvas:
- Start with a board or platter that feels substantial enough to matter—something wood or slate or even marble if you have it. Mentally divide it into three equal territories, like you're drawing a map of three countries that happen to share a table.
- Position the Comté:
- Arrange your cheese slices in the first third with the same care you'd use stacking important papers; lean them slightly against each other so they catch light and look intentional.
- Layer the Jamón:
- In the second section, fold each slice of ham loosely in half or thirds, creating peaks and valleys that give the eye somewhere to travel and make it clear this ham is special enough to showcase.
- Nest the Olives:
- Either pile the olives casually in a small bowl nestled into the final third, or arrange them loosely so each one shows its color; either way, they're cradled rather than scattered.
- Serve with Intention:
- Bring everything to room temperature—jamón especially suffers when cold—and place it down as though you're unveiling something you've been thinking about all day.
Save What surprised me most wasn't the elegance of this board, but how it created silence in a good way. People slowed down, actually tasted what they were eating, and seemed to understand that sometimes the most generous thing you can do is give people room to appreciate quality instead of quantity.
Why Less Really Is More
A board like this works because each ingredient has enough space to be itself. The Comté isn't competing with crackers for your attention, the jamón isn't losing its delicate flavor to aggressive accompaniments, and the olives aren't just texture filler. When you remove everything else, you're not being stingy—you're being respectful.
Pairing This Board with Drinks
A crisp, dry white wine or Champagne transforms this from a nice snack into an occasion. The acidity cuts through the richness of the cheese and ham while the bubbles make the olives taste even more alive. If wine isn't your thing, a very cold Verdicchio or even a quality sparkling water with a wedge of lemon works beautifully.
Swaps and Variations
The beauty of this format is that it can become your own. The principles stay the same—three luxurious, unapologetic ingredients divided into thirds—but you can substitute based on what moves you. Some days that's Manchego instead of Comté, other days it's prosciutto, and yes, you can absolutely make a vegetarian or vegan version by choosing stunning plant-based cheeses and cured alternatives.
- Try aged Gruyère or Manchego if Comté isn't available, staying true to the nutty, complex flavor profile.
- Substitute jamón with the best prosciutto you can find, or try a quality soppressata for something slightly different.
- For a vegan board, source plant-based aged cheeses and quality vegan cured products, then taste as you build to maintain that same sense of restraint.
Save This isn't just a cheese board; it's an argument for paying attention to fewer things, chosen well. Once you've made it this way, you'll understand why.
Recipe FAQs
- → What cheeses work well as alternatives to aged Comté?
Gruyère or Manchego are excellent substitutes, offering similar nuttiness and texture that complement cured meats.
- → How should the Jamón Ibérico be prepared for serving?
Thinly slice the Jamón Ibérico and fold it attractively to add visual appeal and maintain delicate textures.
- → Can the olives be served differently?
Yes, Castelvetrano olives can be placed in a small bowl or arranged directly on the board for a rustic look.
- → Is any cooking required for this board?
No cooking is needed; the board relies on fresh, high-quality ingredients presented at room temperature.
- → What beverage pairs best with this selection?
A crisp, dry white wine or Champagne complements the rich cheese and savory cured ham elegantly.