French Charcuterie Board | Taste France Magazine

Name: French Charcuterie Board | Taste France Magazine
Total time: 30 min
Ingredients: 4 slices Superior Cooked Ham Label Rouge; 200 gr Cream cheese; 50 gr Cranberries; 2 tablespoons Chopped fresh herbs (parsley, chives, basil, etc.); Salt & pepper; 12 slices Bayonne Ham PGI; 30 thin slices French saucisson sec; 150 gr French pâté de campagne; 150 gr Rillettes du Mans; 150 gr French pâté en croûte; 30 thin slices cured Rosette de Lyon Dry Sausage; x 20.00 Nyons Black Olives PDO; x 5.00 Dry figs; x 12.00 French pickled gherkins; 50 gr Toasted almonds/walnuts/cashews; 150 gr Fruit chutney; Lightly toasted rustic bread, slices of cereal and nut bread and small toasted baguette slices; Dijon mustard; 125 gr Lamb’s lettuce salad

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Who can resist a charcuterie platter? It's the perfect way to accompany a warm summer evening! The combination of saucisson, ham, and pâté creates a festival of French flavours and textures. Add in...

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Cooking tools:

Wooden board
Serving platter
Chef's knife
Cutting board
Mixing bowl
Spatula
Spoon
Plastic wrap
Refrigerator
Oven
Baking sheet
Toaster
Serving bowl

Ingredients

4 slices Superior Cooked Ham Label Rouge
200 gr Cream cheese
50 gr Cranberries
2 tablespoons Chopped fresh herbs (parsley, chives, basil, etc.)
Salt & pepper
12 slices Bayonne Ham PGI
30 thin slices French saucisson sec
150 gr French pâté de campagne
150 gr Rillettes du Mans
150 gr French pâté en croûte
30 thin slices cured Rosette de Lyon Dry Sausage
x 20.00 Nyons Black Olives PDO
x 5.00 Dry figs
x 12.00 French pickled gherkins
50 gr Toasted almonds/walnuts/cashews
150 gr Fruit chutney
Lightly toasted rustic bread, slices of cereal and nut bread and small toasted baguette slices
Dijon mustard
125 gr Lamb’s lettuce salad