Planches de charcuteries d’été

INGREDIENTS

  • Viandes : Salami en forme de roses, prosciutto, jambon rôti au four, capocollo et kolbassa de Mastro et San Daniele
  • Fromages : Fromage brie, bleu et gouda vieilli
  • Fruits et saveurs sucrées : Raisins verts, baies, miel en rayon
  • Tartinades et trempettes : Moutarde de Dijon, confitures (par exemple, figue, baies, abricot)
  • Accompagnements : Craquelins (nature, garnis de graines, de différentes formes et couleurs), pain (baguette, focaccia)
  • Garnitures : Micro-pousses et fleurs comestibles

Directions

  • Planifier l’arrangement : Si votre planche n’est pas très grande, pensez à utiliser du papier de boucher ou des planches à découper pour délimiter votre surface de charcuterie.
  • Diviser pour régner : Divisez votre planche en plusieurs sections pour les viandes, les fromages, les fruits, les noix, le pain et les autres accompagnements. Cela crée un équilibre visuel et évite qu’elle n’ait l’air désorganisée.
  • Jouer avec la hauteur et le volume : Utilisez de petits bols pour les sauces, les olives ou les tartinades ainsi qu’une petite assiette pour le miel en rayon. Ces éléments ajoutent de la dimension et un attrait visuel.
  • Consolider avec les éléments phares : Commencez par disposer les viandes, les fromages et les bols de tartinades au centre du plateau. Placez le salami en forme de rose, le prosciutto, le jambon rôti au four, le capocollo et la kolbassa. Placez le fromage brie, le bleu et le gouda vieilli autour des viandes et coupez-en quelques tranches pour faciliter le service.
  • Entourer la base : Disposez les raisins verts, les baies et les noix autour des ingrédients principaux.
  • Garnir et servir : Comme touche de finition estivale et colorée, placez le pain, les craquelins et les garnitures autour de ces ingrédients. N’oubliez pas de prévoir des couteaux à fromage, des petites pinces ou des cuillères pour chaque type de fromage, de sauce et de tartinade. Veillez à avoir des serviettes de table et des petites assiettes à proximité pour faciliter le service.
  • Conseil : Pour un brie plus moelleux, faites-le cuire à 175 °C (350 °F) pendant 5 à 7 minutes jusqu’à ce qu’il ramollisse légèrement, puis laissez-le refroidir un peu avant de le déposer sur la planche.

Products in this recipe


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Save this post to come back to when you need a delicious, simple brunch dish!

Ingredients
1 container of pre-packaged crescent rolls
1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
4. Roll up each piece of dough, from the wide end to skinny end of the triangle
5. Place on baking sheet with a bit of room between each crescent for it to expand
6. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Tip: Swap your cheese for a Swiss or Brie for added flavour!
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Send this to someone who’s got a raclette table you can all enjoy!

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