Charcuterie Board Recipe
cured meats, tête de moine, cornichon
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Ingredients
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Cured Meats
Cheese
Pickles & Condiments
Accompaniments
Method
Preparation
- 1
Prepare the Meats
Slice the prosciutto, salami, and serrano ham into bite-sized pieces and arrange them on the board.
- 2
Add the Cheese
Using a cheese curler or knife, create thin curls of Tête de Moine and add them to the board, placing them near the cured meats.
- 3
Incorporate the Pickles
Place cornichons in a small bowl or directly on the board for easy access, alongside a small dish of Dijon mustard.
- 4
Include Accompaniments
Slice the baguette into thin rounds and arrange them on the board. Add olives and a selection of nuts around the other components.
Serving
- 5
Present the Board
Ensure that all ingredients are well arranged and visually appealing. Serve with toothpicks for easy grabbing.