BEST BREAD FOR CHARCUTERIE RECIPES

Steps:

• Position an oven rack in the center of the oven and preheat to broil.
• Slice the baguette slightly on a bias into 16 crostini. Spread a thin layer of the butter and preserves onto each slice, then place onto a baking sheet. Top each with a good pinch of the fontina and transfer to the oven to broil, about 5 minutes.
• Carefully remove the baking sheet from the oven and transfer the crostini to a board or platter. Fold the salami into triangles and add one to the top of each slice. Garnish each one with a mini cornichon and serve.

Steps:

• Make the whipped ricotta: In the bowl of a food processor, combine ricotta and salt, and purée until light and fluffy, scraping down the side of the bowl every so often, about 2 minutes. Transfer to a serving bowl, drizzle with olive oil or honey, and garnish with cracked black pepper.
• Assemble the charcuterie board: On a large cutting board or serving platter, arrange the whipped ricotta and all of the other ingredients. (Place olives in a bowl and set an empty small bowl next to the olives for the pits.) Set out small knives, forks and spoons for slicing and serving. Serve with bread, crackers and mustard.