Wisconsin ' Meat & Cheese Platter Recipe

Prepare meats and cheeses

Remove cheeses and cured meats from refrigeration 20–30 minutes before serving to come to room temperature. Thinly slice salami, soppressata and capicola if not pre-sliced; fold prosciutto into loose ribbons. Arrange meats in small piles or fanned rows on a large platter.

Plate cheeses

Cut semi-hard cheeses (cheddar, gouda) into 1/4–1/2-inch slices or 1-inch cubes. Crumble or slice blue and slice havarti into thin wedges. Space cheeses around the platter, leaving room for crostini, sides and garnishes.

Add small accoutrements

Place pickles/cornichons, olives and toasted nuts in small bowls or piles between meats and cheeses. Add fresh fruit (grapes or sliced apples/pears) to fill gaps and provide palate contrast.

Preheat oven to 400°F (205°C). Slice baguette on a slight diagonal into 1/4-inch slices. Toss slices lightly with 2 tbs olive oil and arrange in a single layer on a baking sheet. Sprinkle with sea salt. Bake 6–8 minutes until edges are golden and crisp, flipping halfway if needed. Remove from oven and immediately rub each warm crostini with the cut side of the halved garlic clove for a subtle garlic flavor. Let cool slightly and transfer to platter.

Whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and the minced shallot in a small bowl until emulsified. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, taste and adjust acidity or sweetness as desired. Transfer to a small serving bowl for guests to drizzle over cheeses or to dip crostini.

Wash and halve the small red potatoes. Place in a pot of salted water and bring to a boil; simmer 12–15 minutes until fork-tender. Drain well and return to pot. Add 2 tbs unsalted butter, 2 tsp minced garlic and 2 tbs chopped parsley; gently toss to coat. Season with salt and pepper to taste. Transfer to a small bowl and place beside the platter.

Cut russet potatoes into fries (1/4–1/2-inch). Soak in cold water 20–30 minutes, then drain and pat very dry. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry potatoes in batches until golden and crisp, about 4–6 minutes per batch. Drain on paper towels, immediately toss with 1 tsp minced garlic (or garlic powder if preferred), salt to taste and a little chopped parsley. Serve hot in a bowl beside the platter.

Spoon house mustard into a small ramekin and place on the platter. Spoon preserves into a separate ramekin. These provide sweet and tangy pairing options for cheeses and meats.

On a large wooden board or shallow platter, arrange the prepared meats and cheeses as described. Add crostini, small bowls of pickles/olives, vinaigrette, toasted nuts and fresh fruit. Place the chosen side (garlic potatoes OR garlic fries) in separate bowls on the board or on the side. Add ramekins with house mustard and preserves. Garnish the platter with remaining parsley sprigs and an extra drizzle of olive oil over fruit if desired.

Serve immediately. Provide small knives for cheese, spoons for condiments, and separate plates for guests. Note: Medium platter serves 2, Large serves 4 — scale ingredient quantities accordingly.