Cast Local Iron Cheese Roasted Board Recipe

Prepare mussels

Rinse mussels under cold water, remove any beards and discard any with cracked shells or that don't close when tapped.

In a large wide sauté pan or shallow pot, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until foaming.

Add the minced shallot and sauté 2–3 minutes until softened and translucent, then add the minced garlic and cook 30 seconds until fragrant.

Pour in the white wine and bring to a simmer. Let simmer 2 minutes to reduce slightly, scraping up any bits from the pan.

Add the mussels, cover tightly, and steam for 4–6 minutes, shaking the pan occasionally, until mussels open. Discard any mussels that remain closed.

Remove mussels with a slotted spoon into a warm bowl, leaving the cooking liquid in the pan.

Stir the heavy cream and remaining 1 tablespoon butter into the pan and simmer 1–2 minutes to slightly thicken. Season with lemon juice, salt and pepper to taste, then stir in chopped parsley.

Return mussels briefly to the sauce to warm through (30 seconds). Transfer mussels and sauce to a shallow serving dish for the board, spooning some sauce over the top.

In a small bowl, combine pitted olives, smoked paprika, 2 teaspoons olive oil, lemon zest and red pepper flakes. Toss to coat evenly.

Taste and adjust seasoning. Transfer olives to a small ramekin for the board.

Preheat oven to 400°F (200°C). Line a baking sheet with foil and a wire rack if available.

Lay bacon slices in a single layer on the rack or foil. Roast 12–18 minutes depending on thickness and desired crispness, turning once halfway if not using a rack. Remove when crisp-tender and transfer to paper towels to drain and cool slightly.

When cool enough to handle, cut bacon into bite-size pieces or serve as whole slices on the board.

Preheat broiler to high or use a cast-iron skillet over medium-high heat.

Arrange salami slices on a small baking sheet lined with parchment or directly in a dry skillet. Brush or drizzle each slice lightly with honey and sprinkle with coarse black pepper.

Broil or sear for 1–2 minutes per side until edges curl and salami becomes slightly crisp but not burnt. Watch closely — this happens quickly.

Remove and let cool slightly before transferring to the board so slices remain tender-crisp.

Preheat grill or grill pan to medium-high. Brush both sides of the bread slices lightly with 2 tablespoons olive oil.

Grill bread 1–2 minutes per side until charred marks appear and bread is crisp but still slightly soft inside. Remove and rub one side of each toasted slice with the halved garlic clove.

Rub the cut face of the tomatoes over the garlic-rubbed side of each toast to impart tomato juice and flesh. Drizzle remaining 1 tablespoon olive oil over the tomatoed bread, then season with sea salt and black pepper.

Alternatively, roast tomato halves in oven at 425°F for 10–12 minutes until caramelized, then spoon onto toasted bread before placing on board.

Choose a large wooden board or platter. Arrange the Cast Local iron cheese slices in one area with room for guests to cut or pick up.

Place the mussels in their shallow dish on the board so the sauce stays contained. Position the ramekin of smoky olives nearby.

Fan the roasted Pernod salami slices near the cheese. Add the roasted or sliced bacon pieces in a small pile or folded slices to another spot.

Arrange grilled tomato bread slices around the board for easy grabbing. Tuck microgreens or arugula and thyme sprigs into gaps for color and aroma.

Serve warm mussels, warm salami and bacon with room-temperature cheese and olives. Provide small forks, tongs, butter knife for cheese, and napkins.