Charcuterie & Baguette Recipe
chef’s selection of imported & local artisan charcuterie & cheese, fresh fruit, cornichon & olives, dijon, baguette
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Ingredients
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Charcuterie & Cheese
Fruits & Accompaniments
Condiments
Baguette
Method
Preparation
- 1
Prepare Charcuterie and Cheese
Slice the imported prosciutto and local salami into thin pieces. Cut the aged cheddar into small cubes and the brie cheese into wedges.
- 2
Prepare Fruits and Accompaniments
Wash the fresh grapes and pat them dry. Slice the apple into thin wedges, discarding the core. Arrange the cornichons and assorted olives in small bowls.
- 3
Prepare Condiments
Spoon the Dijon mustard into a small serving dish.
- 4
Prepare Baguette
Slice the baguette into 1-inch thick pieces, being careful not to squash the bread.
Assembly
- 5
Assemble Charcuterie Board
On a large wooden board or platter, arrange the sliced charcuterie and cheese in sections. Place the fresh grapes and sliced apples artistically around the meats and cheeses. Add the bowls of cornichons and olives to the board.
- 6
Serve with Baguette
Place the sliced baguette around the board, allowing guests to help themselves. Serve the Dijon mustard on the side for dipping.
