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Charcuterie Plate Recipe

Name: Allegros CHARCUTERIE PLATE Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 oz Prosciutto (thinly sliced); 4 oz Soppressata or salami (thinly sliced); 3 oz Capicola or smoked ham (thinly sliced); 2 oz Chorizo or cured spicy sausage (sliced); 6 pieces Cornichons (small pickles); 0.75 cups Mixed olives (green and Kalamata); 2 tbsp Dijon mustard; 1 tbsp Whole-grain mustard (optional); 0.5 cups Marcona almonds (lightly salted); 1 tsp Cornichon or olive brine (for glaze, optional); 12 pieces Baguette (thinly sliced) or crostini; 12 pieces Assorted crackers; 4 sprigs Fresh herbs (flat-leaf parsley or thyme sprigs); 1 tsp Extra virgin olive oil (optional drizzle); 0 to taste Freshly cracked black pepper

Inspired by Allegro

Time20m

Serves4

Our assortment of cold cured meats served with cornichons, olives, and Dijon mustard

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Ingredients

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Charcuterie

4 oz Prosciutto (thinly sliced)

4 oz Soppressata or salami (thinly sliced)

3 oz Capicola or smoked ham (thinly sliced)

2 oz Chorizo or cured spicy sausage (sliced)

Accompaniments

6 pieces Cornichons (small pickles)

3/4 cups Mixed olives (green and Kalamata)

2 tbsp Dijon mustard

1 tbsp Whole-grain mustard (optional)

1/2 cups Marcona almonds (lightly salted)

1 tsp Cornichon or olive brine (for glaze, optional)

Bread & crackers

12 pieces Baguette (thinly sliced) or crostini

12 pieces Assorted crackers

Garnish & finishing

4 sprigs Fresh herbs (flat-leaf parsley or thyme sprigs)

1 tsp Extra virgin olive oil (optional drizzle)

0 to taste Freshly cracked black pepper

Method

Charcuterie

Prepare meats

Remove cold cured meats from refrigerator 15–20 minutes before plating so they come slightly toward room temperature for better flavor and texture.

Arrange prosciutto: loosely fold each slice into a ribbon or rose shape and place on one side of the board to create height.

Arrange soppressata/salami: fan 6–8 overlapping slices in a semi-circle near the prosciutto.

Arrange capicola: drape or fold in small stacks to allow guests to pick slices easily.

Arrange chorizo: stack or fan slices in a small pile; keep spicy sausage slightly separated so its flavor doesn’t dominate nearby items.

Accompaniments

Place cornichons in a small ramekin or pile them in a tight cluster close to the cured ham to offer a bright, tangy counterpoint.

Put mixed olives in a small bowl or scatter a portion directly on the board. If olives are very briny, drain them lightly on a paper towel first.

Serve Dijon mustard in a small bowl. For a slightly glossy, mellow mustard, mix the Dijon with 1 tsp cornichon or olive brine and stir to loosen before serving (optional).

Place marcona almonds in a small pile or bowl near the olives and cornichons to provide a crunchy contrast.

Bread & crackers

Arrange baguette slices and assorted crackers around the board, leaving space between piles so guests can access meats and accompaniments easily.

If using plain baguette slices, optionally brush lightly with olive oil and toast under a broiler for 1–2 minutes per side until golden before arranging.

Garnish & finishing

Tuck herb sprigs around the board for color and aroma.

Drizzle a small amount (about 1 tsp) of extra virgin olive oil over baguette slices or almonds if desired. Finish with a light crack of black pepper over meats or around the plate to taste.

Check that every component is easy to reach and that small bowls/ramekins are stable. Serve with small forks or toothpicks for olives and cornichons and spreaders for mustard.