Assortment Of Hand-selected Artisanal Salamis (ask Server For Details) Recipe

Prepare salamis

Remove salamis from refrigeration 15–20 minutes before plating to allow flavors and aroma to open. Using a sharp chef's knife, trim any tough outer casing if desired. For each salami type: slice thin (1/16–1/8 inch) for delicate varieties and slightly thicker (1/8–1/4 inch) for hard or very fatty types. Arrange slices in small overlapping bouquets or loose piles on the serving board so each variety is visually distinct. Reserve any whole small sausages to be served halved or left whole for presentation.

Arrange cheeses

Place hard cheese (shaved or cubed) in one area and semi-soft sliced cheese in another to balance the board. Fan slices or stack cubes so guests can easily pick pieces. If desired, drizzle 1 tablespoon of honey over the hard cheese or serve honey in a small ramekin alongside.

Prepare bread and crackers

Slice the baguette on a bias into 1/2-inch slices. Lightly brush one side of slices with extra virgin olive oil and, if desired, toast in a 375°F (190°C) oven for 6–8 minutes until just crisp and warm. Place toasted and/or room-temperature slices in a cluster on the board. Arrange crackers/water biscuits nearby.

Plate pickles, olives, and nuts

Drain olives and place in a small bowl or scatter a portion on the board. Arrange cornichons/pickles in a small pile or line. Place mixed nuts in a small bowl or scatter them around the board to create texture and fill gaps.

Add fruit and condiments

Wash and stem grapes; place them in small clusters. Thinly slice pear or apple and toss slices briefly with a tiny squeeze of lemon if desired to prevent browning. Spoon remaining honey into a small ramekin and place mustards (whole grain and Dijon) in separate small dishes. Drizzle remaining 1 tablespoon honey over fruit if you like a glazed look.

Garnish and final touches

Tuck fresh herb sprigs around the board for aroma and visual appeal. Insert toothpicks into small piles of salami slices or into halved sausages for easy picking. Make sure there are serving utensils for olives, mustard spoons, and a small cheese knife for each cheese. Ensure items are evenly distributed so every guest can reach a variety.

Serving suggestion

Serve the assortment at room temperature with plates and napkins. Recommend guests try contrasting bites: mild salami with hard cheese and honey, spicy salami with semi-soft cheese and cornichon, or salami and olive with a cracker. Refill components as needed.