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Photo: Anna Williams Photo by: Photo: Anna Williams

Charcuterie Platter

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.

Real Simple AUGUST 2007

  • Yield: Makes 4 to 6 servings

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

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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Charcuterie Platter recipe

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