CHARCUTERIE BOARD WITH DUTCH INFLUENCES

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Charcuterie Board with Dutch Influences image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 12 servings

Number Of Ingredients 10

8 ounces cured sausage, such as truffle, chile, or cacciatore (hard dried small Italian salami), thinly sliced into rounds
8 ounces prosciutto, thinly sliced
One 8-ounce package duck liver pate flavored with apricots and brandy
One 8-ounce package chicken liver pate with Cointreau and orange
1 1/2 pounds mild cow's milk cheese, such as Gouda
Two 8-ounce logs fresh goat cheese
1 1/2 pounds semi-hard cheese such as Edam cheese, cut into half-moons
Two 8-ounce wheels soft cow's milk cheese such as Epoisses, cut into half-moons
1 1/2 pounds hard, pungent sheep's milk cheese such as Pecorino Nero, cut into chunks
Serving suggestions: quince jam, black currant jam, chickpea hummus, olives stuffed with peppers, red onion chutney, bittersweet chocolate, whole-grain mustard, breadsticks, crackers, crisp toasts, local honey

Steps:

  • Arrange the meats and cheeses on a large cutting board, cutting some cheeses down into smaller pieces but leaving some blocks larger so the guests may identify them.
  • Arrange piles of the condiments around the meats and cheeses, using bowls when necessary to contain sauces or spreads.
  • Serve the breadsticks within the board but the crisps on the side.

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