Charcuterie Plate Recipe

Make quick pickled red onions (optional)

If using store-bought pickled onions, skip. For quick pickles: combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt in a small saucepan and bring to a simmer to dissolve sugar. Place thinly sliced red onion in a jar, pour hot brine over onions, press down, let cool to room temperature, then refrigerate at least 30 minutes (up to 24 hours) before serving.

If using store-bought pickles (cornichons, marinated olives, and pickled vegetables), drain and place into small bowls for plating.

Slice and toast baguette

Preheat oven to 400°F (200°C). Slice the baguette on a 45° angle into 1/3-inch thick slices (about 20 slices). Brush both sides lightly with extra-virgin olive oil. Arrange in a single layer on a baking sheet and toast 6–8 minutes, flipping once, until edges are golden and crisp.

Rub with garlic

Remove crostini from oven and while still warm, gently rub the top of each slice with the cut side of the halved garlic clove to impart subtle garlic flavor.

Arrange cured meats by unfolding and loosely rolling slices to create visual volume: fan prosciutto, roll salami into rosettes, fold coppa into loose piles, and arrange smoked duck slices in a neat row. Keep portions accessible for guests to pick up with fingers or tongs.

Place duck liver mousse and country pâté in small serving dishes or ramekins. Smooth top of mousse with a spatula. Spoon whole grain mustard into a small bowl. Add a small dish of honey for drizzling on pâté or cheese.

If using cheeses: slice or spread cheese appropriately (leave a soft cheese whole or in wedges, slice firm cheese). Arrange cheeses near meats with small gaps for fruit and nuts. Scatter toasted nuts and fresh fruit (grapes or pear slices) in gaps to create color and variety.

Select a large wooden board or platter. Begin by placing bowls/ramekins with mousse, pâté, mustard, olives and pickles in a rough triangle to anchor the layout. Arrange meats around the bowls, alternating textures and colors. Add crostini and baguette slices on one side, cheeses on another. Fill remaining spaces with pickled vegetables, cornichons, fruit and nuts. Tuck fresh herb sprigs and microgreens for freshness and aroma. Drizzle a little honey over a corner of pâté or on a small plate for guests to add as desired.

Provide small cheese knives, a spreader for mousse, cocktail forks or toothpicks for pickles, and small tongs for meats. Serve at room temperature (remove mousses and pâtés from fridge 20–30 minutes before serving for best flavor).