Bordino’s Charcuterie Recipe
A selection of artisanal cured meats and cheeses served with house-made pickles, olives, and crostini.
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Ingredients
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Meats
Cheeses
House-Made Pickles
Olives
Crostini
Method
Meats and Cheeses Preparation
- 1
Slice and Arrange Meats
Thinly slice the prosciutto, salami, and serrano ham. Arrange them on a large serving platter in an overlapping pattern.
- 2
Cut and Place Cheeses
Cut the brie, aged cheddar, and gorgonzola into wedges or cubes. Place them on the platter around the meats.
House-Made Pickles
- 3
- 4
Slice Cucumbers
While the pickling solution is heating, slice the cucumbers into thin rounds.
- 5
Pickle the Cucumbers
Once the pickling solution is boiling, remove it from heat and add the sliced cucumbers and dill. Let them cool to room temperature, then transfer to a jar and refrigerate for at least 1 hour before serving.
Olives Preparation
- 6
Prepare Olives
Drain the mixed olives and place them in a small bowl. You may drizzle them with a bit of olive oil for added flavor.
Crostini Preparation
- 7
Slice Baguette
Slice the baguette into 1/2-inch thick pieces.
- 8
Toast Crostini
Preheat the oven to 200°C (400°F). Arrange the baguette slices on a baking sheet, brush with olive oil, and toast in the oven for 8-10 minutes or until golden and crispy.
