Meat Tray Recipe
Beef Jalapeno Kielbasa, salami, pepperoni, ham, parsley butter & la baguette
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Ingredients
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Meats
Bread & Garnish
Parsley Butter
Assembly & Serving
Method
Meats
- 1
Prep & cook kielbasa
Slice beef jalapeño kielbasa into 1/2-inch rounds (about 20–24 slices from a 1 lb link). Heat a large skillet over medium heat and add 1 tablespoon olive oil. When shimmering, add kielbasa slices in a single layer and cook 2–3 minutes per side until browned and slightly crisp at edges. Transfer to a paper towel–lined plate to drain and cool slightly.
- 2
Arrange cured meats
While kielbasa cooks, fan the sliced salami, pepperoni, and deli ham on a cutting board or serving tray. For visual interest, fold some slices in half or roll them into loose cones. Reserve at room temperature; do not refrigerate once plated for serving within 2 hours.
Parsley Butter
- 3
Make parsley butter
In a small bowl, mash the room-temperature unsalted butter with a fork until creamy. Stir in 2 tablespoons finely chopped parsley, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1 teaspoon salt, and 1 teaspoon black pepper until evenly combined. Taste and adjust seasoning. If you prefer a smoother spread, whip briefly with a hand mixer.
- 4
Portion butter
Spoon the parsley butter onto a small bowl or shape into a log using plastic wrap for a tidy presentation. Chill briefly (10–15 minutes) if needed to firm it up before placing on the tray.
Bread & Garnish
- 5
Prepare baguette
Using a serrated knife, slice the baguette on a slight diagonal into 1/2-inch to 3/4-inch slices. If you prefer toasted crostini, brush both sides lightly with olive oil and arrange on a baking sheet; toast in a preheated 400°F (200°C) oven for 6–8 minutes, flipping once, until golden and crisp. Let cool slightly.
- 6
Prep parsley garnish
Rinse and dry the remaining cup of fresh parsley. Strip larger stems and leave small sprigs whole for garnish around the platter.
Assembly & Serving
- 7
Assemble the meat tray
Select a large serving board or platter. Place the bowl or log of parsley butter near one side. Arrange the cooked kielbasa slices in a small heap or concentric circle. Fan the salami, pepperoni, and ham in separate clusters around the butter and kielbasa, leaving space for baguette slices. Tuck whole parsley sprigs between meat groupings for color.
- 8
Final touches
Add toasted or fresh baguette slices alongside the meats and butter. If offering toothpick bites, thread a slice of kielbasa and a folded salami or pepperoni onto toothpicks and stand them in a small bowl or directly on the tray. Serve at room temperature. Provide small serving tongs or forks for guests.
- 9