Charcuterie Platter

Photo: Anna Williams

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.

Yield: Makes 4 to 6 servings
Recipe from Real Simple

More From Real Simple


Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Charcuterie Platter Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy