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French Charcuterie Board
Created by: Howcan Team
Ingredients
- 8 oz prosciutto
- 8 oz salami
- 8 oz pâté
- 8 oz saucisson
- 8 oz brie cheese
- 8 oz camembert cheese
- 1 cup cornichons
- 1/2 cup Dijon mustard
- 1/2 cup fig jam
- 1 baguette, sliced
Instructions
- Arrange the prosciutto, salami, pâté, and saucisson on a large serving board or platter.
- Place the brie and camembert cheeses on the board, leaving space for the condiments.
- Add the cornichons to the board, placing them in between the meats and cheeses.
- Place the Dijon mustard and fig jam in small serving bowls and position them on the board.
- Arrange the sliced baguette around the meats, cheeses, and condiments.
- Serve the French charcuterie board at room temperature and enjoy!
The French charcuterie board has a rich history dating back to the Middle Ages when preserving meats was essential. This tradition evolved in different regions of France, each contributing its own unique flavors and techniques. Renowned chefs like Paul Bocuse and Alain Ducasse have elevated charcuterie to an art form, showcasing a variety of cured meats, pâtés, terrines, and rillettes. Today, the best charcuterie boards can be found in Parisian bistros, Lyon's traditional bouchons, and the countryside of Alsace. Key elements include high-quality, artisanal meats, flavorful pâtés, and a selection of pickles, mustards, and fresh bread. For a twist, consider adding regional cheeses or pairing with a glass of French wine.
15 min
6-8 servings
350 calories
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