How to make a Cheese & Charcuterie board fit for Napoleon
- 120g Comte’
- 120g Bleu d’Auvergne
- 120g Fennel Salami
- 120g Somerville Smokehouse Ham
- Red Hill Kitchen Pate
- La Parisienne Rabbit Rillette
- Muscatel Cluster, dry cranberries or any dried fruit or fresh fruit.
- Crusty Baguette
Cured meats and cheese are always best when in room temperature, especially Rillet, so do make sure to take out the Rillette a good hour before you plan to prepare the board.
You can get creative and arrange your goodies in any wy you’d like or just follow the arrangement on the image.
What does make a different is the order you bring the products out of the fridhe. Some need to warm up more than others such as Rillette Hard and Cheese.
- Place desire amount of Rillette into a ramekin and allow to come up to room temperature. Place in the middle of your boar and start building all your ingredients around it.
- Slice Comte and arrange on board
- Cut Bleu d’Auvergne into thick slices and arrange
- Add honey next to Bleu d’Auvergne (they go heavenly together)
- Place Muscatels on board
- Add Pate to the board
- Fold Ham on board
- Fold Salami on board
- Add Nuts, caperberries and cornichons around meats and cheese
- Lastly, slice your baguette or just break it with your hand.
Don’t forget your favourite french wine to go with it.
You can gather you french evening goodies here. Don’t Forget 10% off all French Wine throughout July 🙌 🍷