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Charcuterie Platter

Jule’s Menu Verified

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Ingredients

Warning0 allergens identified

Charcuterie Platter

different types of cheese(A mix of mild and spicy cheeses – e.g., one each of hard, soft, and semi-hard, or Italian fresh cheeses such as burrata; about 2–3 oz per type)

3 types of sausage and ham(A balanced mix of air-dried, raw, cooked ham, and salami; about 2-3 oz per type)

1 cheese accompaniments fig mustard(such as honey, fig jam, etc.)

1 types of antipasti(olives, stuffed peppers, artichokes, etc.)

cream cheese

1 cup fresh fruit(grapes, figs, pears, tangerines, berries)

1-2 types of crackers

¼ cup Nuts or nut mixture e.g., salted pistachios, honey-salt almonds

¼ cup dried fruits

fresh herbs(e.g., basil, rosemary)

vegetables(such as peppers, radishes, cucumbers, tomatoes)

fresh bread baguette

butter

Instructions

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Instructions

First, place the cheese and bowls (for dips, antipasti, melted cheeses, etc.) on the board. Unwrap the cheese and slice it completely or partially.

Next, arrange the sausage and ham on the board. Fold or roll thin slices for this.

To make a salami rose, arrange thinly sliced salami slices overlapping in a circle around the rim of a narrow glass. Repeat this process until there are 3 or 4 layers, then turn the glass upside down and remove it.

Fill the provided bowls with antipasti, cheese accompaniments, dips and liquid cheeses.

Next, arrange the fruit and crackers decoratively on the empty spaces of the charcuterie platter. Distribute the fruit in such a way that it creates attractive color contrasts.

Finally, fill any empty spaces with nuts, dried or fresh fruit or more crackers and decorate the charcuterie platter with fresh herbs as desired.

Serve a platter of sausage and cheese with bread and butter on the side.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Temperature Matters Before Assembly 🌡️
Remove cheese and cured meats from the refrigerator 30-45 minutes before serving to allow flavors to fully develop and textures to soften—cold ingredients taste muted and less flavorful.
Strategic Arrangement Prevents Flavors Clashing 🎨
Arrange stronger-flavored cured meats (like spicy soppressata) away from delicate cheeses and place creamy elements between bold flavors to create natural flavor transitions as guests graze.
Slice and Fold Meats Just Before Serving 🔪
Pre-sliced cured meats oxidize and dry out quickly; slice or fold them only 10-15 minutes before guests arrive to maintain their texture, color, and moisture.
Create Flavor Anchors with Dips and Spreads 🧈
Position fig mustard, honey, and cream cheese in small bowls at multiple points on the board to guide guests toward complementary pairings and prevent one dip from becoming depleted.
Layer Heights and Textures for Visual Impact 📐
Use small risers, bowls, or folded meats to create height variation across the board—this maximizes visual appeal and makes all ingredients equally accessible rather than having items disappear behind larger components.