French Charcuterie Board Recipe

French Charcuterie Board Recipe | Recipe Iseasy Kitchen

Level: Easy
Yield: 8 to 10 servings
Total: 30 min
Active: 30 min

Nutritional Analysis Per Serving
Serving Size: 1 of 10 servings
Calories: 734
Total Fat: 49 g
Saturated Fat: 25 g
Carbohydrates: 42 g
Dietary Fiber: 3 g
Sugar: 19 g
Protein: 33 g
Cholesterol: 240 mg
Sodium: 1319 mg

Transform your gathering into a Parisian dream with this visually stunning French charcuterie board, bursting with cured meats, creamy cheeses, and fresh accompaniments. Perfect for casual soires or as a welcoming starter, it stays enticing at room temperature for about 2 hoursthough its irresistible allure might vanish sooner! Dive into thinly sliced saucisson sec and jambon de Bayonne, luxurious pt spreads, and cheeses from cow, goat, and sheep milks, offering flavors from sharp and crumbly to mild and velvety. Elevate with radishes, butter, mustard, cornichons, nuts, fruits, and bread. Arrange big items first, then tuck in the rest for a masterpiece. Let cheeses temper for 30-60 minutes for peak flavor, while meats go straight from the fridge. Pair with bubbly Champagne, crisp Sauvignon Blanc, or elegant Cabernet Franc to inspire your inner chef.

Ingredients

Meat and Cheese:

One 8-ounce crock prepared duck liver (foie gras) mousse
4 ounces prepared duck rillettes
4 ounces sliced Bayonne ham (jambon de Bayonne)
1 thick slice prepared country pt (pt de campagne)
1 whole small (5-ounce) cured French sausage (saucisson sec), thinly sliced
One 8-ounce piece hard French cow's milk cheese, such as Mimolette
One 8-ounce piece French sheep's milk blue cheese, such as Roquefort
One 8-ounce piece semi-aged French goat's milk cheese, such as Bcheron
One 8-ounce wedge or whole small round triple-crme cheese, such as Saint-Andr or Camembert

Accompaniments:

4 ounces French butter, at room temperature
Flaky salt
1 bunch breakfast radishes with tops, rinsed and trimmed
1/2 cup cornichons
1/2 cup fig preserves
1/4 cup whole-grain Dijon mustard
One 4-ounce piece honeycomb, cut into several pieces
2 or 3 bundles seedless grapes
1 pint figs, halved
1/2 cup dried apricots
1/2 cup walnut halves
2 packages thin breadsticks
2 packages seed-and-nut crisp crackers
1 baguette, sliced
Fresh herbs, such as rosemary, thyme or bay leaves, for decoration

Special equipment: a very large cutting board or serving tray; wooden toothpicks; cheese knives

Instructions

For the meat and cheese: Start with a large wooden cutting board or serving tray. If the mousse and rillettes aren't already in ramekins or small crocks, transfer them there. Position them along with each meat variety (ham, pt, and sausage) in separate spots on the board, ruffling the ham as you arrange it.
Arrange the cheeses in the gaps among the meats for even distribution across the platter. Crumble a portion of the hard cow's milk cheese into bite-sized pieces and place them beside the main piece for convenient serving.
For the accompaniments: Shape the butter into a ramekin, smooth it out, dust with flaky salt, and set it on the board. Position the radishes close to the butter. Serve cornichons, preserves, and mustard in small dishes, scattering them around. Place honeycomb chunks on a small rimmed plate or shallow dish, allowing honey to drizzle, and add to the board.
Mound the grapes, figs, apricots, and walnuts into the open areas. Use remaining space for breadsticks, crackers, and baguette slices. Keep extra crackers and bread in a nearby basket for serving. Garnish with small clusters of fresh herb sprigs.
Offer cheese knives, small spoons, forks, and toothpicks so guests can serve themselves easily.

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