Large Recipe

Name: Foxcroft Food & Wine - Raleighs Large Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Charcuterie
Ingredients: 100 g Prosciutto (thinly sliced); 100 g Soppressata or dry salami (sliced); 100 g Coppa or cured pork shoulder (sliced); 120 g Artisanal jam (fig, apricot, or onion marmalade); 80 g Cornichons (small pickled gherkins); 50 g Caperberries (on stem, brined); 60 g Honeycomb (optional, for garnish); 6 sheets Lavash (thin flatbread); 12 pieces Assorted crackers (seeded or water crackers); 80 g Mixed olives (optional); 3 sprigs Fresh rosemary sprigs; 1 tsp Black pepper (freshly cracked)

Inspired by Foxcroft Food & Wine - Raleigh

Time30m

Serves6

selection of artisanal meats & jam, cornichons & caperberries, lavash -add honeycomb

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Ingredients

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Charcuterie & Accompaniments

3 1/2 oz (100 g) Prosciutto (thinly sliced)

3 1/2 oz (100 g) Soppressata or dry salami (sliced)

3 1/2 oz (100 g) Coppa or cured pork shoulder (sliced)

4 1/4 oz (120 g) Artisanal jam (fig, apricot, or onion marmalade)

2.82 oz (80 g) Cornichons (small pickled gherkins)

1 3/4 oz (50 g) Caperberries (on stem, brined)

2 1/8 oz (60 g) Honeycomb (optional, for garnish)

Bread & Crackers

6 sheets Lavash (thin flatbread)

12 pieces Assorted crackers (seeded or water crackers)

Accents & Garnish

2.82 oz (80 g) Mixed olives (optional)

3 sprigs Fresh rosemary sprigs

1 tsp Black pepper (freshly cracked)

Method

Charcuterie & Accompaniments

Prepare meats

Remove cured meats from refrigeration 20–30 minutes before serving so they come to near room temperature and their flavors open. On a clean board, fan or fold prosciutto into gentle ribbons, fold slices of coppa into quarters and arrange soppressata overlapping into small stacks.

Jarred accompaniments

Place the artisanal jam in a small shallow bowl or ramekin for easy spreading. Drain cornichons and caperberries briefly on paper towel and place in small bowls. If caperberries are very salty, rinse briefly and pat dry to moderate brine intensity.

Honeycomb (optional)

If using honeycomb, cut into 3–4 small chunks. Keep refrigerated until the last minute; place a piece on the board near the jam so guests can tear and pair it with meats and crackers. Note: honey will slowly run, so place over a small saucer or on a non-porous area of the board.

Bread & Crackers

Warm lavash slightly (optional) by wrapping in foil and placing in a 150°C (300°F) oven for 5–7 minutes so it’s pliable for wrapping. Alternatively, tear lavash into rough rectangles and fan on the board. Arrange crackers in small stacks or fans for variety and easy access.

Assembly & Garnish

Select a large wooden board or slate. Begin by placing the jam ramekin and small bowls with cornichons and caperberries spaced across the board to anchor composition.

Arrange the meats in separate clusters around the bowls: prosciutto ribbons near the jam, coppa folded near the lavash, and soppressata in neat overlapping slices. Leave gaps for crackers and lavash so guests can build bites.

Place honeycomb piece(s) near the jam but on a small dish or non-porous area. Scatter mixed olives (if using) in a small pile. Tuck rosemary sprigs around the board for aroma and visual contrast.

Finish by sprinkling a small pinch (about 1 tsp) of freshly cracked black pepper over the honeycomb and some meat slices to add aroma. Provide small serving forks or toothpicks for the cornichons and caperberries, spreaders for the jam, and a small knife for cutting honeycomb if needed.

Allow guests to assemble bites: lavash or crackers topped with a slice of meat, a smear of jam, and a cornichon or caperberry on the side. Refill small bowls as needed during service.