French Charcuterie Board
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 734
- Total Fat
- 49
- Saturated Fat
- 25
- Carbohydrates
- 42
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 33
- Cholesterol
- 240
- Sodium
- 1319
- Total: 30 min
- Active: 30 min
Ingredients
Meat and Cheese:
One 8-ounce crock prepared duck liver (foie gras) mousse
4 ounces prepared duck rillettes
4 ounces sliced Bayonne ham (jambon de Bayonne)
1 thick slice prepared country pâté (pâté de campagne)
1 whole small (5-ounce) cured French sausage (saucisson sec), thinly sliced
One 8-ounce piece hard French cows’ milk cheese, such as Mimolette
One 8-ounce piece French sheeps’ milk blue cheese, such as Roquefort
One 8-ounce piece semi-aged French goats’ milk cheese, such as Bûcheron
One 8-ounce wedge or whole small round triple-crème cheese, such as Saint-André or Camembert
Accompaniments:
4 ounces French butter, at room temperature
Flaky salt
1 bunch breakfast radishes with tops, rinsed and trimmed
1/2 cup cornichons
1/2 cup fig preserves
1/4 cup whole-grain Dijon mustard
One 4-ounce piece honeycomb, cut into several pieces
2 or 3 bundles seedless grapes
1 pint figs, halved
1/2 cup dried apricots
1/2 cup walnut halves
2 packages thin breadsticks
2 packages seed-and-nut crisp crackers
1 baguette, sliced
Fresh herbs, such as rosemary, thyme or bay leaves, for decoration
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.