CHARCUTERIE BOARD FOOD NETWORK RECIPES

Name: Charcuterie Board with Dutch Influences
Cook time: 15 min
Total time: 15 min
Yield: 12 servings
Ingredients: 8 ounces cured sausage, such as truffle, chile, or cacciatore (hard dried small Italian salami), thinly sliced into rounds; 8 ounces prosciutto,u00A0thinly 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

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CHARCUTERIE BOARD WITH DUTCH INFLUENCES RECIPE - FOOD NETWORK

Charcuterie Board with Dutch Influences Recipe - Food Network image

Provided by Geoffrey Zakarian

Categories appetizer

Total Time 15 minutes

Cook Time 15 minutes

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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