Charcuterie Board - Artisan Cheeses/cured Meat/local Honey/radish/fresh Corn/house Dijon Vinaigrette Recipe
Make Charcuterie Board - Artisan Cheeses/cured Meat/local Honey/radish/fresh Corn/house Dijon Vinaigrette Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheeses
Cured Meats
Condiments
Vegetables
Method
Preparation
- 1
Prepare the Cheeses
Slice the Brie, aged cheddar, and Gorgonzola cheeses into bite-sized pieces. Arrange them on your charcuterie board, leaving space between each type of cheese for visual appeal.
- 2
Prepare the Meats
Thinly slice the salami, prosciutto, and chorizo. Fold or roll the slices and place them next to the cheeses on the board.
- 3
Prepare the Vegetables
Wash the radishes and cut them in half. For the corn, remove the husks and silk, and cut the kernels off the cobs. Arrange these neatly on the board.
- 4
Prepare the Condiments
In a small bowl, combine the Dijon mustard and local honey. Mix well to create a smooth, sweet-spicy vinaigrette.
Assembly
- 5
Arrange the Board
Start by placing the cheeses on the board, then add the meats around them. Fill in any gaps with the radishes and fresh corn for color and texture.
- 6
Serve the Condiments
Place the bowl of Dijon vinaigrette in the center of the board, making it easy for guests to dip or spread on the meats and cheeses.