Charcuterie Et Fromage Recipe
Prosciutto / Chorizo / Salami / Mozzarella / Manchego / Parmesan / Vegetables / Pickled Mushrooms / Mustarda / Fig Spread (No Crostini for GF)
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Ingredients
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Cured Meats
Cheeses
Vegetables & Pickles
Condiments & Spreads
Accoutrements
Method
Cured Meats
- 1
Arrange and fan
Remove prosciutto, chorizo, and salami from packaging and gently separate slices. On a large serving board, fan the prosciutto into two loose piles, fold chorizo slices into small rosettes or loose folds, and lay salami in overlapping rows. Keep each meat in its own small area so guests can easily identify and pick.
Cheeses
- 2
Prepare cheeses
Pat mozzarella balls dry with paper towel and, if large, halve them. Cut Manchego into 1/4-inch slices or wedge pieces about 1 inch wide. Break Parmigiano-Reggiano into shards using the handle of a spoon or by tapping the wedge at an angle. Arrange cheeses in separate clusters on the board with small gaps between for other elements.
- 3
Serve at room temperature
Remove cheeses from refrigerator 20–30 minutes before serving to allow flavors to develop. If you expect to serve immediately, remove them now and keep covered until ready to plate.
Vegetables & Pickles
- 4
Prepare fresh vegetables
Halve the baby heirloom tomatoes and pat cucumber slices dry. Drain roasted red peppers if packed in oil. Place tomatoes, cucumbers, and roasted peppers in small bowls or neat piles on the board to give color contrast and fresh textural options.
- 5
Add pickled items
Spoon the pickled mushrooms into a small ramekin to contain brine. Place olives and cornichons in small bowls or clusters to prevent brine from soaking adjacent items. Position these near the meats and cheeses for palate-cleansing bites.
Condiments & Spreads
- 6
Serve spreads
Spoon fig spread into a small bowl and place near the cheeses that pair well (Manchego and Parmigiano). Place mustarda in a separate small bowl. Provide a small spoon in each bowl for easy serving. Drizzle honey lightly over a portion of the Manchego or serve the honey in its own small bowl for guests who prefer extra sweetness.
Accoutrements & Plating
- 7
- 8
Garnish and finish
Fill small gaps on the board with herb sprigs (rosemary or thyme) for aroma and visual appeal. Ensure each cheese and meat has nearby condiments: fig spread and mustarda within easy reach. Wipe any spills and check that forks/cheese knives and small spoons are accessible.
- 9