Merken There's something wonderfully honest about a board with just three things on it. I discovered this approach during a dinner party that nearly fell apart—I'd planned an elaborate spread, but running late, I grabbed what I loved most: a wedge of Comté that had been aging beautifully in my fridge, some Jamón Ibérico that caught my eye at the market, and a handful of those buttery Castelvetrano olives. When I arranged them in three neat sections, something clicked. My guests leaned in closer, actually tasted each element instead of grazing mindlessly, and the whole evening felt less about impressing and more about sharing.
The real magic happened when my friend Maria picked up a piece of Jamón, paused, and asked what it was. When I told her, she said it tasted like the mountainside it came from. That's when I realized this board wasn't just about feeding people—it was an invitation to slow down and actually pay attention to what you're eating.
Ingredients
- Aged Comté (80 g, sliced): This is the heart of it all—look for a wedge that's been aged at least 12 months, when the crystals start forming and the flavor deepens into something almost nutty and caramel-like.
- Jamón Ibérico (80 g, thinly sliced): If you can find it, this Spanish ham is in a category of its own—the fat marbling means every slice melts on your tongue in a way that grocerystore prosciutto simply won't.
- Castelvetrano Olives (80 g, pitted): These Sicilian gems are buttery and mild, almost creamy, which is why they work so beautifully alongside richer ingredients without fighting for attention.
Instructions
- Map out your thirds:
- Take a moment with your board and imagine dividing it into three equal zones. This isn't precious—it's practical, because having a plan means you'll arrange everything with intention rather than just scattering things around.
- Lay down the cheese:
- Slice the Comté into neat, even pieces and arrange them in the first section so you can see the color variation and those little crystals catching the light. The order matters because you're setting up the visual conversation.
- Add the ham with elegance:
- Fold or loosely layer the Jamón so it has movement and air—like it's just landed on the board rather than been glued there. This actually helps it breathe and taste fresher.
- Finish with olives:
- Either pile them in a small bowl for that final touch of intention, or arrange them by hand if your board is sturdy. Either way, they're the punctuation mark at the end.
- Serve at room temperature:
- This is non-negotiable—let everything sit for a few minutes if it's been in the cold, because that's when the flavors actually wake up and the textures become what they're meant to be.
Merken My grandmother used to say that the best meals are the ones where you actually taste your food instead of just eating it. This board proved her right.
Why Less Really Is More
I've learned that a board loaded with eight cheeses, four types of cured meat, and a dozen jars of spreads sounds impressive until you're staring at it wondering what to eat first. The paralysis is real, and it diminishes pleasure rather than adding to it. This stripped-down version forces you to be intentional about every choice, which somehow makes the whole experience richer. It also means nobody's wasting bites on mediocre ingredients just to fill space—every single thing on that board has to earn its place.
The Art of Arrangement
There's a reason I divide the board into thirds instead of mixing everything together. When each ingredient has its own zone, you notice the textures more—the smoothness of the cheese against the delicate flutter of the ham against the olive's subtle firmness. It also looks intentional, which matters for how your brain processes beauty and taste together. I've found that people actually slow down when food is arranged with care, and slowing down is where all the flavor lives.
Pairing and Serving Thoughts
A crisp, dry white wine or Champagne is the obvious pairing, and it's obvious for good reason—the bubbles cut through the richness while the dryness complements the salt of the ham. Bread is optional, and I usually skip it because the ingredients are substantial enough on their own. The whole board comes together in about ten minutes, which means you're not disappearing into kitchen stress an hour before guests arrive—you're calm, present, and ready to actually enjoy their company.
- If you can't find Jamón Ibérico, a good Serrano is a worthy substitute, though it has less marbling.
- Comté can be swapped for Manchego or aged Gruyère if your market doesn't carry it.
- Always taste your olives before serving—some varieties are saltier than others, and that affects the balance of the whole board.
Merken This board taught me that sometimes the most elegant thing you can do is step back and let good ingredients speak for themselves. It's a lesson I use in cooking and in life.
Rezept-Fragen & Antworten
- → Wie richtet man die Platte ideal an?
Teilen Sie das Brett optisch in drei gleich große Abschnitte. Käse, Charcuterie und Oliven jeweils getrennt arrangieren, um die einzelnen Geschmacksnoten hervorzuheben.
- → Kann man den Comté durch andere Käsesorten ersetzen?
Ja, ein gereifter Gruyère oder Manchego bieten ähnliche Geschmackstiefen und eignen sich als Alternative.
- → Wie bewahrt man die Frische der Oliven am besten?
Die Castelvetrano-Oliven sollten entsteint und abgetropft serviert werden, idealerweise in einer kleinen Schale oder kunstvoll auf der Platte gelegt.
- → Ist dieses Arrangement für Vegetarier geeignet?
Das Original enthält Jamón Ibérico. Für eine vegetarische Variante empfehlen sich pflanzliche Alternativen zu Käse und Schinken.
- → Welche Getränke passen am besten zur Platte?
Ein trockener Weißwein oder Champagner ergänzen die harmonischen Aromen der Zutaten auf vorzügliche Weise.