Pin This My neighbor swore by the power of restraint, showing up one evening with a board so spare and deliberate that I almost laughed—until I tasted it. Three things, she said, no more. A wedge of aged Comté that tasted like captured sunlight, paper-thin Jamón Ibérico that dissolved on the tongue, and those buttery green olives that reminded me why simplicity sometimes whispers louder than abundance.
I made this for a friend who'd just moved to the city, nervous and overwhelmed, sitting in her half-empty kitchen. We sat at her new table with this board between us, and something about the intentional arrangement—the way each section had its own purpose—seemed to settle her somehow. Food doesn't always have to be complicated to matter.
Ingredients
- Aged Comté, 80g, thinly sliced: Hunt for a wedge with crystalline bits scattered through it—those little crunchy pockets are flavor concentrated, proof the cheese has been worth the wait.
- Jamón Ibérico, 80g, paper-thin: Ask your deli counter to slice it for you; those delicate folds are half the experience, thin enough to catch the light.
- Castelvetrano olives, 80g, pitted: These buttery green ones are different from briny black olives—they're almost sweet, which is why they anchor this board so perfectly.
Instructions
- Divide the board into thirds:
- Use your eye or lightly trace lines with your finger to create three equal zones. This isn't about precision—it's about intention, giving each ingredient its own real estate to breathe.
- Arrange the Comté neatly:
- Lay the slices slightly overlapping like roof tiles, creating a small landscape of cream and gold in the first section. Let them come to room temperature—cold cheese doesn't want to share its flavor.
- Fold and layer the Jamón Ibérico:
- Don't lay it flat like deli ham; instead, let it bunch and fold loosely, creating peaks and shadows that catch light. The irregular folds give the eye somewhere interesting to rest.
- Place the olives artfully:
- Pile them in the final third, or nestle them in a small bowl if your board feels crowded. Their soft green color should be the last thing you see when you glance across.
- Serve at room temperature:
- Pull everything out a few minutes before serving so flavors aren't muffled by cold. Taste an olive, a slice of ham, a piece of cheese—this is meant to be savored in sequence.
Pin This There's a kind of freedom in a board like this, in saying no to everything except the things that matter. My neighbor taught me that sometimes feeding people isn't about proving anything—it's about trusting that good ingredients speak for themselves.
On Choosing Your Ingredients
The entire dish rests on the shoulders of three things, so they need to be worth your time. The Comté should have a creamy base with those little crunchy crystals that hint at age and care. The Jamón should smell faintly sweet and nutty, sliced so thin you can almost see through it. The olives—hunt for Castelvetrano specifically; they're mild and buttery, a completely different animal from the sharp briny ones you might be used to.
Building Your Board
There's something meditative about arranging this thoughtfully. I find myself moving things millimeters, tilting a slice of ham to catch the light differently, shifting the olive pile until it feels balanced. It's not fussy—it's intentional. The three-part division means no ingredient ever feels like an afterthought; each one claims its own space and its own moment.
Serving and Sharing
This board is small and elegant, meant for two people having a real conversation, or for one person having a moment of real quiet. Serve it with a good knife for the cheese, a clean small plate for each person, and let everyone approach it however feels right. Some people will go methodically through each section; others will mix and match.
- A crisp Champagne or dry Albariño makes this feel like an occasion, even if it's Tuesday.
- You can make this a hour ahead and leave it loosely covered on the counter—the ingredients actually improve as they drift toward room temperature.
- If someone has olives they prefer or a cheese they love, this board welcomes substitutions without losing its soul.
Pin This Minimalism on a board isn't about deprivation; it's about clarity. When you remove everything that doesn't matter, you're left with three perfect things, and that's plenty.
Recipe FAQ
- → How should I arrange the ingredients for the best presentation?
Divide the serving board into three equal sections, placing the aged Comté slices, folded Jamón Ibérico, and Castelvetrano olives each in their own space for a clean, visually appealing layout.
- → Can I substitute the Comté cheese?
Yes, you can substitute Comté with other aged cheeses like Gruyère or Manchego to maintain a similar flavor profile and texture.
- → What is the ideal serving temperature?
Serve the board immediately at room temperature to best appreciate the natural flavors and textures of each ingredient.
- → Are there vegan alternatives for this board?
Plant-based cheeses and cured meat alternatives can replace the Comté and Jamón Ibérico to create a vegan-friendly version.
- → What drink pairs well with this board?
A crisp, dry white wine or Champagne complements the rich and savory elements of the cheese, charcuterie, and olives beautifully.