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.

  • Yield: Makes 4 to 6 servings


  • 1 none 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 none 12-ounce jar marinated artichoke hearts, drained
  • 1 none 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.


Go to Full Version of

Charcuterie Platter Recipe