Charcuterie Recipe
Big red salame, finocchiona, chicken liver mousse, lamb coxhina, rye bread, accompaniments
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Ingredients
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Meats
Spreads
Bread
Accompaniments
Method
Preparation
- 1
Slice the Meats
Thinly slice the Big Red Salame, Finocchiona, and Lamb Coxhina. Aim for even slices for a beautiful presentation.
- 2
Prepare the Chicken Liver Mousse
If using store-bought chicken liver mousse, simply take it out of the fridge and let it sit at room temperature for about 15 minutes before serving. If making from scratch, follow your recipe to prepare the mousse.
- 3
Slice the Rye Bread
Cut the rye bread into bite-sized pieces or thin slices. Arrange them on your serving board.
Assembly
- 4
Arrange the Meats
On a large serving platter or board, start by arranging the sliced meats in a visually appealing manner. Consider utilizing different shapes and layering for an attractive display.
- 5
Add Chicken Liver Mousse
Place the chicken liver mousse in a small bowl and set it on the platter next to the meats.
- 6
Add Rye Bread
Lay out the slices of rye bread around the meats and mousse, ensuring easy access for guests.
Accompaniments
- 7
Add Mixed Olives and Pickles
Scatter the mixed olives and pickles in small bowls around the platter or directly on the board.
- 8
Drizzle Honey
Use a small dish to hold the honey and place it on the board. This adds a sweet contrast to the salty meats.
- 9
Add Dried Fruits and Nuts
Finish by adding the dried fruits and nuts around the platter for color and texture.
