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Restaurants›La Parisienne French Bakery›Cheese & Charcuterie Recipe

Cheese & Charcuterie Recipe

Name: La Parisienne French Bakerys Cheese & Charcuterie Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups mixed salad greens (mesclun, baby lettuce, arugula blend); 1 cup cherry tomatoes, halved; 1 cup thinly sliced cucumber; 0.25 cup thinly sliced red onion; 0.5 cup walnuts, toasted and roughly chopped; 150 g soft-ripened cheese (Brie or Camembert); 150 g semi-soft cheese (Tomme or Reblochon); 150 g aged hard cheese (Comté or Gruyère), cut into slices or small wedges; 100 g blue cheese (Saint Agur or Roquefort), crumbled; 100 g cured ham (Jambon de Bayonne, prosciutto or similar), thinly sliced; 100 g salami (dry cured), thinly sliced; 100 g saucisson or country terrine, sliced; 100 g unsalted butter, room temperature; 0.5 cup cranberry sauce (whole-berry or lingonberry preserves acceptable); 1 loaf baguette or country bread, sliced; 12 pieces assorted crackers; 8 pieces cornichons or pickled gherkins; 3 tbs extra virgin olive oil; 1 tbs red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground

Inspired by La Parisienne French Bakery

Time35m

Serves4

Mixed green salad with 4 differents french cheeses & charcuterie with butter, cranberry sauce and bread.

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Ingredients

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Salad & Greens

4 cups mixed salad greens (mesclun, baby lettuce, arugula blend)

1 cup Cherry tomatoes, halved

1 cup thinly sliced cucumber

1/4 cup thinly sliced red onion

1/2 cup walnuts, toasted and roughly chopped

Cheeses

5.29 oz (150 g) soft-ripened cheese (Brie or Camembert)

5.29 oz (150 g) semi-soft cheese (Tomme or Reblochon)

5.29 oz (150 g) aged hard cheese (Comté or Gruyère), cut into slices or small wedges

3 1/2 oz (100 g) blue cheese (Saint Agur or Roquefort), crumbled

Charcuterie

3 1/2 oz (100 g) cured ham (Jambon de Bayonne, prosciutto or similar), thinly sliced

3 1/2 oz (100 g) salami (dry cured), thinly sliced

3 1/2 oz (100 g) saucisson or country terrine, sliced

Accompaniments

3 1/2 oz (100 g) unsalted butter, room temperature

1/2 cup cranberry sauce (whole-berry or lingonberry preserves acceptable)

1 loaf baguette or country bread, sliced

12 pieces assorted crackers

8 pieces cornichons or pickled gherkins

Simple Vinaigrette

3 tbs extra virgin olive oil

1 tbs red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Method

Salad & Vinaigrette

Toast walnuts

Preheat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove from heat and set aside to cool.

Make vinaigrette

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, salt and pepper. Whisk (or shake) while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning.

Assemble salad

In a large bowl combine mixed salad greens, cherry tomatoes, cucumber, and red onion. Add toasted walnuts. Drizzle about half of the vinaigrette and gently toss to coat. Reserve remaining vinaigrette for guests to add if desired.

Cheeses — plating & serving

Bring cheeses to temperature

Remove all cheeses from refrigeration 20–30 minutes before serving to allow flavors and textures to open up. Keep the soft-ripened cheese whole, score the rind if desired for easier dipping.

Arrange cheeses

On a large wooden board or platter, place the four cheeses spaced apart. For the hard and semi-soft cheeses, pre-slice a portion into wedges or thin slices so guests can serve themselves easily. Crumble the blue cheese into a small pile or in a ramekin if preferred.

Charcuterie — plating

Arrange the cured ham, salami and saucisson in groups around the cheeses. Fold or roll slices of ham and salami to create height and texture. Provide small serving forks or tongs if available.

Accompaniments & finishing

Prepare bread and butter

Slice the baguette thinly. Optionally toast lightly in a 180°C (350°F) oven for 5–7 minutes until just crisp. Place room-temperature butter in a small dish or butter knife next to the bread so guests can spread easily.

Add cranberry sauce and pickles

Spoon the cranberry sauce into a small bowl and place it near the cheeses. Arrange cornichons/pickles and crackers on the board in gaps between meats and cheeses.

Place the prepared mixed green salad in a separate bowl or on the edge of the board so guests can take a portion alongside the cheeses and charcuterie.

Serve

Provide small knives for spreading and cutting cheeses, and plates for guests. Encourage tasting combinations: bread + butter + cranberry + cheese, or cheese with pickles and charcuterie slices. Refill items as needed.