Meat & Cheese Recipe

Slice and toast

Brush each sourdough slice lightly with melted butter or olive oil on both sides. Heat a skillet or griddle over medium heat. Toast the slices 2–3 minutes per side, until golden and slightly charred at the edges. Alternatively, warm under a broiler for 2–3 minutes per side. Remove and keep warm.

If you prefer crunchy crostini, after toasting rub the warm slices lightly with a cut clove of garlic (optional) and set aside on the board.

Bring the cheddar to room temperature (about 20–30 minutes) so its flavor and texture are at their best for serving.

Arrange the smoked goose salami on the board in loose folds or rosettes. This makes it easy to pick up and presents nicely.

Place the cheddar wedges or slices on the board with a small cheese knife. If desired, shave a few thin curls from the cheddar for easy tasting.

Pour the mostarda into a small serving bowl or jar and place on the board. Provide a small spoon for guests. The mostarda adds a bright, spicy-sweet counterpoint to the fatty salami and sharp cheddar.

Place the cornichons and other pickles in a separate small bowl or pile on the board. Scatter them around the meats and cheeses so they are easily accessible.

Serve the whole-grain mustard in a small dish alongside the mostarda if you want an extra savory mustard option.

On a wooden board or large platter, arrange toasted sourdough slices on one side. Cluster the smoked goose salami near the bread. Place the cheddar wedges with the rind facing out for easy cutting. Fill gaps with pickles and small bowls of mostarda and whole-grain mustard.

Garnish the board with a few sprigs of fresh herbs and lightly crack black pepper over the cheddar if desired. Drizzle a very small amount of olive oil over the toasted bread slices if you used unsalted butter.

Provide small serving utensils: cheese knife, small spoons for mustards, and cocktail picks for pickles. Serve immediately so bread remains warm and cheddar is near room temperature.