Adjust rack to top position and preheat oven to 425 degrees. Slice baguette crosswise into eight rounds. Spread slices out on a baking sheet, drizzle with oil, and season with salt and pepper. Toast on the top rack until golden brown, 5-10 minutes.

Slice gruyère into thin wedges and fan out on a serving board or plate. Separate coppa, salami, and prosciutto; arrange in sections on board or plate with cheese.

Serve cheese and charcuterie with crostini and fig jam.

Recipe Suggestion (Additional ingredients not included.) Take your board to the next level with your favorite toasted nuts or dried fruit.