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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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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 |
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Directions:
- 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
By Kathy Gunst |
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