Charcuterie & Cheese Board
A generous, no-cook starter that looks after itself whilst the host fires up the grill.
Ingredients
Servings
- 100 g saucisson sec, sliced
- 80 g jambon de bayonne or prosciutto
- 80 g pâté de campagne
- 1 small brie de meaux
- 100 g comté, sliced or broken into pieces
- 80 g Roquefort
- A handful of cornichons
- A handful of olives
- 1 small bunch of grapes
- A few walnuts
- 2 baguettes, sliced
- Dijon mustard, to serve
Instructions
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Remove cheeses from the fridge at least 30 minutes before serving.
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Arrange the meats loosely on a large board, folding or draping rather than laying flat.
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Place the cheeses at intervals, leaving space around each one.
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Fill gaps with cornichons, olives, grapes, and walnuts.
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Set out mustard in a small dish alongside.
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Arrange sliced bread in a basket on the side.
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Notes
Lay the board out before guests arrive. It gives everyone something to graze on whilst the grill gets going and removes any pressure from the kitchen.
