Ile de France® Brie and Charcuterie Platter by Kathy Gunst


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.
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At a glance
Soft-Ripened Cheeses
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


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

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