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Restaurants›TROPEIRO'S GRILL BRAZILIAN STEAKHOUSE SACRAMENTO›Charcuterie And Cheeses Recipe

Charcuterie And Cheeses Recipe

Name: TROPEIRO'S GRILL BRAZILIAN STEAKHOUSE SACRAMENTOs Charcuterie And Cheeses Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 8 oz quality prosciutto (thinly sliced); 6 oz soppressata or spicy salami (sliced); 6 oz coppa or capocollo (sliced); 4 oz chorizo or pepperoni (sliced); 6 oz aged cheddar (cut into 1/2-inch slices or cubes); 8 oz brie (whole small wheel, room temperature); 6 oz manchego (sliced or wedges); 4 oz goat cheese (fresh log); 1 unit baguette (sliced, lightly toasted); 6 oz assorted crackers; 6 oz grissini (breadsticks); 3 tbs whole-grain mustard; 2 tbs honey; 4 oz fig jam or quince paste (membrillo), sliced; 6 unit cornichons or small pickles; 1 cup marcona almonds (lightly toasted); 1 cup mixed olives (pitted or whole); 1 cup red grapes (washed, on the stem or removed); 6 unit fresh figs (if in season, halved); 4 sprig fresh herbs (rosemary or thyme sprigs) for garnish; 4 unit cheese knives and spreader; 3 unit small bowls for olives/condiments

Inspired by TROPEIRO'S GRILL BRAZILIAN STEAKHOUSE SACRAMENTO

Time45m

Serves6

Make Charcuterie And Cheeses 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 & Cured Meats

8 oz quality prosciutto (thinly sliced)

6 oz soppressata or spicy salami (sliced)

6 oz coppa or capocollo (sliced)

4 oz chorizo or pepperoni (sliced)

Cheeses

6 oz aged cheddar (cut into 1/2-inch slices or cubes)

8 oz brie (whole small wheel, room temperature)

6 oz manchego (sliced or wedges)

4 oz goat cheese (fresh log)

Accompaniments — Breads & Crackers

1 unit baguette (sliced, lightly toasted)

6 oz assorted crackers

6 oz grissini (breadsticks)

Accompaniments — Condiments & Spreads

3 tbs whole-grain mustard

2 tbs Honey

4 oz fig jam or quince paste (membrillo), sliced

6 unit cornichons or small pickles

1 cup marcona almonds (lightly toasted)

1 cup mixed olives (pitted or whole)

Fresh & Pickled

1 cup red grapes (washed, on the stem or removed)

6 unit fresh figs (if in season, halved)

4 sprig fresh herbs (rosemary or thyme sprigs) for garnish

Tools & Serving

4 unit cheese knives and spreader

3 unit small bowls for olives/condiments

Method

Charcuterie & Cured Meats

Prepare and arrange meats

Remove cured meats from refrigeration 20–30 minutes before serving to reach room temperature. Fan the prosciutto into loose folds and drape across the board. Fold or roll slices of soppressata, coppa, and chorizo into bite-sized stacks or rosettes and place in separate clusters to give visual variety.

Cheeses

Bring cheeses to room temperature

Remove all cheeses from refrigeration 30–45 minutes before serving. Leaving them slightly cool retains shape but enhances flavor. Place the brie whole on the board; slice the manchego into thin wedges; cut the cheddar into 1/2-inch slices or bite-sized cubes; place the goat cheese log on a small dish or leave on the board. Position the cheeses in separate areas so guests can identify and sample easily.

Prep soft cheese

If you like, score the top rind of the brie lightly and provide a cheese knife. Drizzle 1 teaspoon of honey over a portion of the brie just before serving for a sweet contrast.

Accompaniments — Breads & Crackers

Slice the baguette thinly (about 1/4-inch) and lightly toast until golden (5–7 minutes at 350°F/180°C) or serve fresh. Fan a selection of crackers and grissini on one edge of the board so they stay dry and crisp.

Accompaniments — Condiments & Spreads

Place whole-grain mustard and fig jam/quince paste in small bowls with spoons. Serve honey in a small jar or dish with a drizzle spoon. Slice quince paste into thin pieces for guests to pair with manchego. Put cornichons in a small bowl and scatter marcona almonds around the board.

Fresh & Pickled

Rinse grapes and arrange them on their stem or as small clusters. Halve fresh figs and place cut-side up near soft cheeses. Tuck herb sprigs around the board for aroma and visual contrast.

Assembling the Board

Choose a large wooden board or platter. Start by placing the cheeses spaced evenly. Add small bowls for olives and condiments next to cheeses they pair with. Arrange meats in clusters around cheeses, alternating colors and textures. Fill gaps with crackers, baguette slices, nuts, grapes, figs, and cornichons. Ensure there are cheese knives at each cheese and labels if desired.

Final touches: drizzle the small portion of honey over brie (if not done earlier), scatter a few extra herbs, and set the board out with tongs or toothpicks for the olives and pickles. Refresh any chilled items briefly in refrigerator until serving if the board will sit out more than 2 hours.