Cold Cuts Platter Recipe
Selection of artisanal cured charcuterie...
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Ingredients
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Charcuterie
Cheeses
Accompaniments
Breads & Crackers
Garnish & Finish
Method
Charcuterie
- 1
Prepare and arrange cured meats
Remove all meats from refrigeration 15–20 minutes before plating so flavors and textures bloom. Fan prosciutto slices into loose ribbons and place in one area of the board. Fold soppressata and salami slices into quarters or loose cones and arrange in small piles. Overlap capocollo in shingled rows. Distribute finocchiona slices in a separate small pile. Aim for visual variety and easy picking—alternate colors and textures.
Cheeses
- 2
Prep cheeses for serving
Take cheeses out of the refrigerator 30–40 minutes before serving to soften. Place the brie whole (leave rind intact) and set a small knife nearby. Cut the Manchego and cheddar into a combination of thin wedges and small cubes for easy grabbing; arrange them spaced around the board so guests can access each. Crumble or slice the blue cheese and place it in a small cheese dish or leave on the board with a dedicated knife. Position cheeses to create natural groupings with the meats.
Accompaniments
- 3
Prepare pickles, fruits and nuts
Drain cornichons and olives and place each in small ramekins or neat piles on the board. Lightly toast marcona almonds in a dry skillet over medium heat for 3–4 minutes until fragrant, cool, then pile on the board. Quarter or halve dried apricots and arrange near the blue or cheddar (they pair well with tangy cheeses). If using fresh figs or grapes, rinse, dry, and halve figs or trim grapes into small clusters and position near the brie and honey.
- 4
Mustard and honey
Place seeded mustard in a small bowl and spoon the honey into another small dish. Position them close to breads/crackers for easy spreading and drizzling.
Breads & Crackers
- 5
Toast and arrange
Slice the baguette 1/4-inch thick on a diagonal. Lightly brush slices with olive oil and toast under a broiler or on a grill pan until golden at the edges (about 2–3 minutes per side). Alternatively serve untoasted for a chewier bite. Fan toasted slices and arrange crackers in small stacks on the platter, leaving space for spreads and cheeses.
Garnish & Finish
- 6
Assemble the platter
On a large wooden board or platter, start by placing cheeses in different spots as anchors. Add bowls/ramekins for olives, cornichons, mustard, and honey. Arrange meats around the cheeses, filling gaps with bread/crackers, nuts, dried fruit and fresh fruit. Tuck rosemary or thyme sprigs around the edges for aroma and visual contrast. Drizzle 1 tablespoon olive oil over the brie and a little honey over the blue or Manchego if desired. Finish with a light crack of black pepper over the cheeses.
- 7
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