La Grande Platter Recipe

Prepare cured meats

Remove charcuterie from refrigerator 20–30 minutes before assembling so they come to near room temperature. This improves flavor and texture.

Fan the prosciutto slices on one corner of the platter: fold slices loosely into thirds and arrange overlapping in a gentle cascade.

Arrange saucisson sec and coppa in small overlapping stacks or rolled slices beside the prosciutto to create visual variety. Place the terrine slices on a small section of the board or in a small ramekin if crumbly.

Take all cheeses from the refrigerator 30–45 minutes before serving so they reach room temperature; this heightens aroma and makes them easier to slice and spread.

Place the larger cheeses first: set the Brie or Camembert whole (you may cut a shallow X on top) and the firm Comté in a small stack of pre-sliced pieces for easy serving.

Crumble or place a wedge of Roquefort/blue cheese on the board with a small knife for guests to serve. Shape the chèvre into a small log or mound; drizzle with 1 tsp olive oil and sprinkle a grind of black pepper.

Spoon fig jam and honey into small bowls or ramekins and place them near the cheeses that they complement (fig jam near blue cheese and chèvre; honey near Brie).

Place cornichons and olives in small bowls to contain brine and prevent sogginess on the board. Position the bowls between meats and cheeses for easy access.

Scatter toasted Marcona almonds and grapes in small clusters around the board to add texture and sweetness contrast.

Set Dijon and whole-grain mustards in tiny dishes near charcuterie with small spoons.

Slice the baguette on the bias into 5–7 mm slices. If desired, lightly toast slices (2–3 minutes per side in a 200°C/400°F oven) until just crisp but not hard.

Arrange sliced baguette and crackers in separate piles or fanned stacks around the platter so guests can pair with both meats and cheeses.

Tuck fresh thyme sprigs between cheeses and meats for color and aroma. Grind a little black pepper over the chèvre and drizzle 1 tsp olive oil if not done earlier.

Step back and check balance: ensure a mix of colors, textures, and heights. Leave small serving knives with each cheese and small forks or toothpicks for the charcuterie and cornichons.

Serve the La Grande Platter at once, recommending guests take small portions of meat and cheese together to enjoy the intended pairings.