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Small Recipe

Name: Foxcroft Food & Wine - Raleighs Small Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Charcuterie
Ingredients: 6 slices prosciutto (thinly sliced); 6 slices coppa (thinly sliced); 6 slices soppressata or Calabrese salami (thinly sliced); 6 slices chorizo (mild or spicy, thin slices); 80 g house or small-batch pâté (optional); 8 pieces cornichons (small French pickles); 8 pieces caperberries (on stems); 60 g mixed olives (pitted, marinated); 2 tbs whole-grain mustard; 3 tbs artisan jam (fig or apricot recommended); 1 tsp honey (optional, for drizzling); 4 sheets lavash or thin flatbread; 10 pieces water crackers or crispbreads; 4 sprigs fresh herbs (parsley or thyme sprigs); 30 g toasted nuts (marcona almonds or walnuts, optional); 1 tsp freshly ground black pepper

Inspired by Foxcroft Food & Wine - Raleigh

Time20m

Serves2

selection of artisanal meats & jam, cornichons & caperberries, lavash

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Ingredients

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Charcuterie Board

6 slices prosciutto (thinly sliced)

6 slices coppa (thinly sliced)

6 slices soppressata or Calabrese salami (thinly sliced)

6 slices chorizo (mild or spicy, thin slices)

2.82 oz (80 g) house or small-batch pâté (optional)

Accoutrements

8 pieces cornichons (small French pickles)

8 pieces caperberries (on stems)

2 1/8 oz (60 g) mixed olives (pitted, marinated)

2 tbs whole-grain mustard

3 tbs artisan jam (fig or apricot recommended)

1 tsp honey (optional, for drizzling)

Bread & Crackers

4 sheets lavash or thin flatbread

10 pieces water crackers or crispbreads

Garnish & Finish

4 sprigs fresh herbs (parsley or thyme sprigs)

1.06 oz (30 g) toasted nuts (marcona almonds or walnuts, optional)

1 tsp freshly ground black pepper

Method

Charcuterie Board

Prepare meats

Remove cured meats from refrigerator 10–15 minutes before plating to take the chill off so flavors and texture are more pronounced. Arrange each type in its own small pile or fanned-out row on the board: fan prosciutto into loose rosettes (3 slices per rosette), fold coppa into quarters, overlap soppressata slices slightly, and stack chorizo in a tidy column.

Pâté (if using)

Spoon pâté into a small ramekin and smooth the top. Place near the center or edge of the board where it is accessible for spreading. Provide a butter knife or small spreader.

Accoutrements

Plate pickles and brined items

Drain cornichons and caperberries briefly on paper towel. Place them in small piles or in a small bowl to keep brine off the board. Position near the meats that benefit from acidity (salami and pâté).

Jam and mustard

Spoon the artisan jam into a small shallow dish or ramekin. Put whole-grain mustard into a second small dish. Place both on the board with spoons so guests can take controlled portions; the jam pairs especially well with prosciutto and pâté.

Olives and honey

Transfer marinated olives into a small bowl to contain oil and marinade. If using honey, drizzle the tsp over a few nuts or leave in a tiny dish for guests to add to jam or cheese (even though this selection focuses on meats, the honey is optional for a touch of sweetness).

Bread & Crackers

Prepare lavash

If you prefer warm lavash, briefly heat sheets in a 180°C (350°F) oven for 2–3 minutes or gently warm in a dry skillet for 30–45 seconds per side until pliable. Let cool slightly. Tear or cut lavash into 4-inch (10 cm) pieces for easy handling and arrange in a fanned stack on the board.

Arrange crackers

Place water crackers or crispbreads in a neat stack or scattered pile, keeping them separate from oily items to prevent sogginess.

Garnish & Finish

Add nuts and herbs

Scatter toasted nuts in a small cluster or bowl to provide crunch. Tuck fresh herb sprigs around the board for color and aroma.

Seasoning and final assembly

Lightly grind black pepper over the pâté and a few meat slices (optional). Step back and ensure balance: place acidic items (cornichons, caperberries) opposite the jam and mustard, crackers and lavash on another side, and meats interspersed so guests can build bites. Provide small forks or toothpicks for caperberries and a set of spreaders.

Serving

Serve immediately after assembly at room temperature. Total board should be easy to share; suggest 2–3 pieces of meat per person at once and replenish as needed.