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How to Create an Elaborate Charcuterie Spread

Manuela Mazzocco
This holiday season take your charcuterie board to a whole new exciting level. You can even ditch the physical board and dish out this elaborate spread of deliciousness.
Course Appetizer

Ingredients
  

FIRST LEVEL:

  • sliced saucisson sec or other cut meat
  • gruyère cheese or your favorite cheese
  • smoked duck breast sliced
  • bread like baguette cut in slices, crackers and/or breadsticks
  • green or your favorite olives
  • rosemary sprigs and radish to decorate

SECOND LEVEL:

  • bread slices
  • bloc de foie gras de canard
  • petits poivrons sweet mini peppers
  • olive oil
  • cornichons baby sour gherkins
  • green grapes or other fruit to decorate

THIRD LEVEL:

  • 2 large cucumbers
  • 1 package of organic pâté aux pommes et cidre
  • 2 tablespoons of extra virgin olive oil
  • 1/2 tablespoon of white vinegar
  • 1/2 tablespoon of lemon juice
  • 1/2 teaspoon of moutarde de Dijon
  • 1/2 teaspoon of honey
  • pomegranate seeds
  • sea salt and black pepper freshly ground

Instructions
 

  • Arrange the rosemary sprigs around each level.
  • For the FIRST LEVEL, slice the duck breast and bread, and arrange the ingredients around the plate.
  • For the SECOND LEVEL, drizzle the bread on both side with a little olive oil. And toast on both sides on a frying or grilling pan. If you'd like, cut the bread in a star shape (or round) with a cookie cutter. Spread some foie gras on the bread, and top with a sweet mini peppers. Decorate the level with more mini peppers, gherkins and fruit.
  • For the THIRD LEVEL:
  • Make the vinaigrette: whisk olive oil, vinegar, lemon juice, mustard, honey, salt and pepper. Mix well. Feel free to add more vinegar, lemon or mustard to taste. Set aside.
  • Slice the cucumber into about 1/4 inch (6 mm) thick slices. You should have about 18 to 20 slices, but it varies based on the size of your cucumbers.
  • Cut each slice with a cookie cutter that fits your slice, in any fun shape you have (I did star).
  • Use the same cookie cutter to cut the pâté aux pommes et cidre. Cut each slice in half or three parts, to make thinner slices.
  • Top each cucumber slice with a piece of pâté. Sprinkle lightly with freshly grated sea salt
  • Drizzle with vinaigrette and decorate with pomegranate seed.
  • Serve on your three level stand and enjoy!