Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
French Charcuterie Board
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 734
- Total Fat
- 49 g
- Saturated Fat
- 25 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 33 g
- Cholesterol
- 240 mg
- Sodium
- 1319 mg
This picture-perfect grazing board hits many of the high notes of traditional French charcuterie (cured meats) and fromage (cheese). The assembled spread is perfect for an informal meal or as an appetizer you can set out as guests trickle in and can stay at room temperature for about 2 hours – though a gorgeous board like this may not last that long. For the charcuterie, we suggest sliced classics like saucisson sec and jambon de Bayonne as well as pâté and spreads. For the cheese, those made from a variety of milks (cow, goat and sheep) will provide a welcome contrast in tastes and textures – sharp versus milky, crumbly versus creamy and smooth. Round out the board with other French classics like radishes and butter, mustard and cornichons as well as nuts, fruit and bread. To arrange the items, we suggest placing the larger ones (meats and cheese) first, then filling in with the smaller accompaniments. For ideal flavor take the cheeses out of the refrigerator 30 minutes to an hour before serving the board, although the meats can go on directly from the fridge. If you’d like to serve French wine with your spread, try a sparkling wine, a crisp white such as Sauvignon Blanc or a medium-bodied red like Cabernet Franc.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 734
- Total Fat
- 49 g
- Saturated Fat
- 25 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 33 g
- Cholesterol
- 240 mg
- Sodium
- 1319 mg
Ingredients
Meat and Cheese:
Accompaniments:
Directions
Special equipment:
a very large cutting board or serving tray; wooden toothpicks; cheese knives- For the meat and cheese: Begin with a very large wooden cutting board or serving tray. Put the mousse and rillettes in ramekins or small crocks if they haven’t been purchased that way. Place them and each type of meat (the ham, pâté and sausage) in a different area of the cutting board, folding the ham into ruffles as you place it.
- Place the cheeses in the spaces between the meats so they are evenly distributed throughout the board. Break part of the hard cows’ milk cheese into bite-size crumbles and put them next to the larger piece for easy serving.
- For the accompaniments: Pack and smooth the butter into a ramekin and sprinkle with a little flaky salt and place on the board. Put the radishes near the butter. Put the cornichons, preserves and mustard in small bowls and distribute them around the board. Put the honeycomb pieces on a small rimmed plate or in a shallow bowl, letting the honey drip out, and place on the board.
- Place the grapes, figs, apricots and walnuts in mounds in empty spaces on the board. Fill in any more spaces with breadsticks, crackers and baguette slices. Put any remaining crackers and bread in a basket to place near the board when serving. Tuck small bundles of herb sprigs around the board for decoration.
- Serve with cheese knives, small spoons, small forks and toothpicks for guests to help themselves.
