Le Plateau De Fromage & Charcuterie Recipe
Assorted cheeses, saucisson, prosciutto ham and house made pâté/pork rillettes.
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.
Charcuterie
Cheeses
Accompaniments
Method
Charcuterie
Slice and arrange cured meats
Thinly slice the saucisson into 1/8–1/4" rounds. If prosciutto is not already thinly sliced, use a sharp knife to separate delicate slices. Fan a portion of prosciutto on the platter and arrange saucisson rounds in overlapping rows so they are easy to pick up.
Prepare pâté/rillettes
Spoon the house-made pâté or pork rillettes into a small shallow dish or terrine. Smooth the top with a spatula, drizzle with 1 tsp olive oil, and optionally press a few herb sprigs on top for garnish. Place a small spreader or butter knife beside the dish.
Cheeses
Bring cheeses to room temperature
Remove all cheeses from refrigeration 30–45 minutes before serving so flavors and textures open up. Keep the rind intact on soft cheeses and only cut just before serving if desired.
Portion and present
Leave the soft ripened cheese whole or cut into 6–8 wedges depending on size. Cut the semi-firm and aged hard cheeses into bite-sized slices or thin shards for easy picking. Crumble a portion of the blue cheese into a small bowl if it’s very soft, or leave a wedge with a cheese knife.
Accompaniments & Plating
Toast bread and arrange crackers
If the baguette is not toasted, slice into 1/4" slices and toast in a 375°F (190°C) oven for 6–8 minutes until lightly golden. Arrange toasted slices and crackers in separate areas on the board so guests can pair them with cheeses and charcuterie.
Place pickles, condiments and fruit
Spoon whole grain mustard into a small ramekin and place it near the pâté/rillettes and cured meats. Add honey in a tiny dish close to the blue and aged cheeses. Scatter cornichons, dried fruit halves, fresh grapes or figs, and toasted nuts in small clusters around the board to create visual balance and multiple pairing options.
Garnish and final touches
Tuck fresh herb sprigs under or beside cheeses and meats for aroma and color. Ensure each cheese has an appropriate knife or spreader. Leave space between items so guests can easily serve themselves. Taste a small bit of each component to confirm seasoning and adjust (a pinch of flaky sea salt over fresh figs or a crack of black pepper on aged cheese is optional).