Ile de France® Brie and Charcuterie Platter by Kathy Gunst

Description

In bistros and backyards all over France, gorgeous platters of charcuterie --seasoned, smoked or aged meats and sausages -- are served with an assortment of country and peasant breads, pickles, and, of course, Gourmet cheeses. For a casual gathering of friends and family, this is the perfect way to whet their appetites. Here is our version, celebrating the great flavors of France.
recipe image Average user rating vote imagevote imagevote imagevote image / 4 1 Users Voted
Add to Favorites My Favorites Email this recipe Print this recipe

Ingredients

At a glance
Cheeses
Course
Soft-Ripened Cheeses
Occasions
Serves
6-8
2 to 3 types of salami, thinly sliced
or left whole or smoked ham thinly sliced
2 to 3 types of paté, such as a pork,
veal or mixed paté
2 to 3 types of French cured pork saucisson
1 cup cornichons, small gherkin pickles
1 cup baby pickled onions
2 cups assorted French olives
Thin slices ripe pear and apple
Assortment of country and peasant breads, warmed and cut into thin slices
1 pound Ile de France® Brie,
at room temperature

Methods/steps

On a large serving plate or wooden board, arrange the Brie, salamis, patés, pickles, onions, olives, and fruit. Surround with thin slices of the breads. Serve at room temperature.

Serve with Pastis, a hearty cabernet or hard cider.

Serves 6 to 8

Additional Tips


Reviews