Vaste Riviere Provisions Recipe

Prepare meats and cheeses

Remove salami, prosciutto and cheddar from refrigeration 15–20 minutes before serving so flavors open. Thinly slice additional salami if needed and arrange salami slices folded into loose rosettes and prosciutto ribbons on a large wooden board or platter. Place the cheddar cubes in a small pile with a cheese knife nearby.

Arrange pickles, olives and nuts

Drain the marinated olives and place in a small bowl. Scatter cornichons in a small grouping on the board. Place toasted almonds in a separate small bowl and season lightly with the rosemary-smoked sea salt and a light grind of black pepper. Keep mustard and honey in small ramekins for guests to spoon.

Make quick honey-mustard

In a small bowl combine whole-grain mustard (3 tbs), honey (1 tbs) and stone-ground mustard (1 tsp). Stir until smooth. Taste and adjust: add a touch more honey for sweetness or 1/2 tsp more mustard for tang. Transfer to a ramekin and place near the cheese.

Toast baguette slices

Preheat oven to 200°C / 400°F. Slice the baguette on the diagonal into 1/2-inch (1.2 cm) slices. Brush each slice lightly on both sides with olive oil (2 tbs total) and arrange in a single layer on a baking sheet. Toast in the oven for 6–8 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool slightly.

Arrange toasted baguette slices and assorted crackers on the board, leaving space between clusters for other items.

Prepare fruit and herbs

If using figs, halve them; if using grapes, halve a few for variety. Zest half of the lemon over the figs/grapes and squeeze a few drops of lemon juice onto them to brighten flavor. Roughly chop parsley and pick small thyme sprigs for garnish.

Scatter the fruit on the board in small clusters near cheese and honey mustard. Tuck fresh herbs between meats and cheese to add color and aroma.

Final seasoning and presentation

Finish the board by sprinkling the remaining 1 tsp of rosemary-smoked sea salt lightly over the cheese cubes and fruit, and give a final grind of black pepper (about 1 tsp) over the board. Ensure mustard, honey, cornichons, olives and almonds are each in their own small dishes for easy serving. Serve at room temperature with knives and small spoons for condiments.