Charcuterie Board With Dutch Influences Recipes

CHARCUTERIE BOARD WITH DUTCH INFLUENCES

Charcuterie Board with Dutch Influences image

Provided by Geoffrey Zakarian

Time 15m

Yield 12 servings

Number Of Ingredients 10

Ingredients

8 ounces cured sausage, such as truffle, chile, or cacciatore (hard dried small Italian salami), thinly sliced into rounds
8 ounces prosciutto, thinly sliced
One 8-ounce package duck liver pate flavored with apricots and brandy
One 8-ounce package chicken liver pate with Cointreau and orange
1 1/2 pounds mild cow's milk cheese, such as Gouda
Two 8-ounce logs fresh goat cheese
1 1/2 pounds semi-hard cheese such as Edam cheese, cut into half-moons
Two 8-ounce wheels soft cow's milk cheese such as Epoisses, cut into half-moons
1 1/2 pounds hard, pungent sheep's milk cheese such as Pecorino Nero, cut into chunks
Serving suggestions: quince jam, black currant jam, chickpea hummus, olives stuffed with peppers, red onion chutney, bittersweet chocolate, whole-grain mustard, breadsticks, crackers, crisp toasts, local honey

Steps:

Arrange the meats and cheeses on a large cutting board, cutting some cheeses down into smaller pieces but leaving some blocks larger so the guests may identify them.
Arrange piles of the condiments around the meats and cheeses, using bowls when necessary to contain sauces or spreads.
Serve the breadsticks within the board but the crisps on the side.

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