Charcuterie Platter Recipes
FRENCH CHARCUTERIE PLATTER
Steps:
- Arrange everything on a platter and serve.
PERFECT CHARCUTERIE PLATTER
Steps:
- Meats: Dry-cured salamis, like Piller's Charcuterie Alpen or Cervelat salami Piller's Charcuterie Westphalian Ham Cheeses: Aged cheddars, three to seven years old, complement dry-cured salamis Triple cream brie and raw milk goat cheese also go well. Westphalian Ham (one of three new hand-crafted artisanal meats from Piller's) wraps nicely around parmesan cheese. Breads: Whole wheat, seven-grain, or sun dried tomato flat breads Savoury crisps Wines: Chardonnays pair amazingly well because they are aged in oak and this brings out the smoky, savoury flavours of the meats The light acid and peppery flavour of Pinot Noir pairs well with the savouriness of the meats Beer: Pale ale Other: Red and green grapes Walnuts Spreads with flavours like Tomato-Chili Jam and Roasted Red Pepper Honey, a newly popular garnish for every charcuterie platter More information and recipe ideas are available online at pillers.com. www.newscanada.com
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- Begin to fill in the spaces using all of the other ingredients making sure to use small bowls for the spreads and dips.
- The platter is finished when all of the spaces have been completely filled in and no part of the board can be seen.
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- Place the large items, such as the cheeses, salamis, and cheese straws on a flat wood board large enough to hold everything.
- It helps to have the large items spaced out so you can fill in between them with the smaller things.
- Spoon the mustard and chutney into small bowls and place them on the board, also nicely spaced.
- Then fill in the board between everything in large blocks of color – all the figs together, all the almonds together, etc. flowing between the cheeses and salamis.
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