Prosciutto Di Parma, Ibérico Chorizo, Bresaola, Gorgonzola Dolce, Double Cream Brie Idiazabal Cheese. Recipe
Make Prosciutto Di Parma, Ibérico Chorizo, Bresaola, Gorgonzola Dolce, Double Cream Brie Idiazabal Cheese. Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Charcuterie
Cheeses
Accoutrements
Bread & Crackers
Garnish (optional)
Method
Charcuterie & Cheese Prep
- 1
Bring cheeses to serving temperature
Remove Gorgonzola Dolce, double-cream Brie and Idiazabal from the refrigerator 30–45 minutes before serving so they soften and the flavors open. Keep Brie whole and Gorgonzola in a small mound; slice Idiazabal into thin wedges or strips for easy picking.
- 2
Arrange cured meats
Lay out prosciutto, Ibérico chorizo and bresaola on a board in separate piles or slightly overlapping fans. For an attractive presentation: fold prosciutto slices loosely into gentle rosettes, roll some chorizo slices into cylinders and lay bresaola flat or slightly ruffled.
Board Assembly
- 3
Position cheeses
Place the Brie wheel or wedge on one side of the board, leaving space to cut and spread. Set the Gorgonzola Dolce in a small bowl or shallow dish to contain its creaminess. Place the Idiazabal slices or wedges near the crackers so guests can easily pick them up.
- 4
Add bread, crackers and accoutrements
Arrange toasted baguette slices and assorted crackers in small stacks or fanned groups around the cheeses and meats. Spoon fig jam or place thin slices of quince paste near the Brie and Gorgonzola. Scatter the marcona almonds and cornichons in small piles. Tuck halved grapes around the board to add color and freshness.
- 5
Finishing touches
Drizzle 2 tsp honey over a small portion of the Brie rind or in a spoon for guests to use. Lightly drizzle 1 tsp extra-virgin olive oil over a few Idiazabal slices and sprinkle with 1 tsp freshly ground black pepper. Garnish the board with rosemary or thyme sprigs and a dusting of chopped chives near the Brie for color.
Serving & Tips
- 6
Provide a small cheese knife for the Brie, a spreader for the Gorgonzola and a hard-cheese knife or fingers for the Idiazabal. Encourage guests to try combinations: prosciutto with Brie and a smear of fig jam; bresaola with Idiazabal and a grape; chorizo with almonds and a cracker. Replace any emptied components during service to keep the board full-looking.
- 7
Store leftovers: wrap each cheese separately in wax or parchment and refrigerate. Keep cured meats in an airtight container; bring back to room temperature before serving again.