Planche De Charcuteries Recipe

1. Prepare and arrange cured meats

Remove the charcuterie from the refrigerator 15–20 minutes before assembling to allow flavors and textures to mellow. Fan or layer the Lomo Corse and Jambon Serrano in separate semi-circles on the board so each slice overlaps slightly. Arrange the Chorizo doux into small rosettes by folding slices in half and curling them into a flower shape; place the Jambon blanc in neat stacks or gentle folds so guests can easily pick slices.

2. Prepare pickles, mustards and olives

Drain olives and place them in a small bowl. Pat cornichons dry and arrange in a cluster. In a small ramekin, combine Dijon mustard, whole grain mustard and honey; stir until smooth. If you like a touch of brightness, stir 1 tsp cornichon brine or a squeeze of lemon into the mustard mixture. Place mustards and olives near the meats for easy pairing.

3. Slice the baguette on a bias into 1/3-inch (8 mm) slices. Lightly brush slices with olive oil and, optionally, toast in a 200°C (400°F) oven for 5–7 minutes until just golden. Arrange toasted baguette slices and assorted crackers in groups around the board so guests can choose. Keep bread warm if possible by covering loosely with a clean towel.

4. If using cheese, bring Comté/Manchego and Brie/Camembert to room temperature (about 20–30 minutes before serving). Cut the semi-firm cheese into thin wedges or shards for easy picking; leave soft cheese as a small wedge with a cheese knife. Place cheeses on the board with space between meats to create visual balance and allow guests to pair meats and cheeses.

5. Drizzle 1 tablespoon extra virgin olive oil lightly over a few bread slices or a small area of the board if desired. Scatter fresh herbs for color and sprinkle freshly ground black pepper over the Jambon Serrano and Lomo Corse to highlight their flavors. Give the board a last visual check: vary heights and colors so each component is easy to access.

6. Serve the planche de charcuteries on a large wooden board or platter. Provide small plates, napkins and cocktail forks or toothpicks for the olives and cornichons, plus knives for cheese. Encourage guests to combine a slice of meat, a smear of mustard, a cornichon or olive, and a piece of bread. Replenish components as needed.