A Classic French Summer Charcuterie Platter

Perfect for an appetizer, picnic, or outdoor gathering, our Summer Charcuterie Platter invites you to savor the essence of France's summer charm. Feel free to customize your charcuterie platter with other seasonal ingredients or French delicacies that you enjoy. This recipe serves as a starting point, and you can adjust it to suit your personal preferences and the availability of ingredients. Bon appétit!

Ingredients:

• Assortment of cured meats (such as Jambon de Bayonne, Rosette, Saucisson sec, and Pâté de Campagne)
• Assortment of French cheeses (such as Brie, Camembert, Chèvre, and Tomme de Savoie)
• Fresh seasonal fruits (such as grapes, figs, and cherries)
• Fresh baguette or French bread
• Butter
• Dijon mustard
• Cornichons
• Radishes
• Mixed greens or arugula (for garnish)
• Edible flowers (optional, for garnish)

Instructions:

• Start by laying out a wooden cutting or charcuterie board to assemble your summer charcuterie on.
• Slice the cured meats into thin, bite-sized pieces. Arrange them in an attractive pattern on the platter.
• Cut the French cheeses into wedges or slices and place them on your board alongside the cured meats.
• Wash and prepare the fresh fruits. Remove any stems or pits and arrange them on the platter, filling any empty spaces.
• Slice the baguette or French bread into thin slices. Serve it alongside the charcuterie platter with a dish of butter for spreading.
• Place a small bowl of Dijon mustard on the platter for dipping or spreading on the bread.
• Add cornichons and radishes to the platter for added crunch and tanginess.
• Garnish the platter with a handful of mixed greens or arugula for freshness. You can also sprinkle edible flowers over the platter for a touch of elegance (optional).
• Serve, encourage guests to create their own combinations of meats, cheeses, and fruits, and enjoy!

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