French: Charcuterie Board

Recipe by Paul Young <info@cooking-with-paul.com>

(serves many)

Ingredients:

Regions:

Basque

Provence

Burgundy

Cheeses

Ossau-Iraty (sheep milk), Roquefort, Bleu cheese

Chevre (goat milk), Camembert

Brie (or D'affinois),

Époisses de Bourgogne

Fruit  (seasonal)

blackberries,

raspberries

red grapes,

cherries

blueberries,

strawberries

Sweets

cherry preserves

fig preserves

black currant preserves

Marinated/brined

mushrooms, onions, peppers, cauliflower, olives, artichokes, pickles (cornichons or gherkins)

Meats

ham, salami, sausage, mousse, terrine, pâté, rillette

Other

baguette, artisan crackers, dried fruits, nuts, fresh veggies (radishes, cherry tomatoes, etc)

Procedure:

  1. Slice baguette; brush with olive oil and broil in oven (only one side is okay)
  2. Prep fruit and veggies: wash, cut or slice (if needed)
  3. Prep meats: slice (if needed)
  4. Arrange all ingredients on a wood board or large platter; make use of smaller dishes for preserves and pickled things
  5. Provide toothpicks, butter knives, and small plates for self service