Derived from the French word for "cooked meat," charcuterie is a platter of fine cooked and dry-cured meats with various garnishes that's served as an appetizer. This platter serves up a variety of colors, flavors and textures.
- 1 small head green leaf lettuce
- 1/3 pound thinly sliced prosciutto
- 1/3 pound thinly sliced soppressatta (dried Italian salami)
- 1/3 pound thinly sliced turkey
- 6 ounces cheese (such as provolone, Asiago, or Parmesan)
- 1/4 cup jarred cocktail onions
- 1 cup gherkins or cornichons
- 4 tablespoons Dijon mustard
- 1 12-ounce jar marinated artichoke hearts, drained
- 1 large baguette, sliced into rounds
- Arrange the lettuce, prosciutto, soppressatta, turkey, cheese, onions, gherkins, and mustard on a platter. Serve with the artichoke hearts and baguette slices.
Tip: Take the cold cuts out of the refrigerator about 20 minutes before placing them on the platter. At room temperature, they'll be tastier, more tender, and less likely to tear.
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