Maille Cheese and Charcuterie Board
Maille Cheese and Charcuterie Board
Calories
1193.87kcal (6 serving)
Total Fat
82.8g (6 serving)
Saturated Fat
26.52g (6 serving)
Trans Fat
0.1g (6 serving)
Cholesterol
133.04mg (6 serving)
Sodium
2061.13mg (6 serving)
Total Carbs
81.26g (6 serving)
Dietary Fiber
12.27g (6 serving)
Sugars
57.89g (6 serving)
Protein
44.58g (6 serving)
- 1 jar maille cornichons
- 1 jar Maille old-style Dijon mustard
- 1 jar Maille® Hot Honey Dijon Mustard
- 1 jar Maille® Dijon Original Mustard
- 6 ounces pitted Castelvetrano olives
- 6 ounces honeycomb pieces
- 4 ounces goat cheese
- 8 ounces wheel of brie
- 6 ounces bleu cheese
- 6 ounces of 3 semi-hard cheese
- 6 ounces each of 2 hard cheeses
- 4 ounces prosciutto
- 4 ounces salami
- 8 ounces hard sausage
- 3 kinds of crackers
- sourdough breadsticks
- 6 ounces dried orange slices
- 6 ounces dried apricots
- 1/2 pound red grapes
- 8 fresh figs
- 2 ounces caperberries
- 6 ounces Marcona almonds
- 6 ounces candied pecans
- fresh herbs for garnish
Directions
Print1. Select a large serving board to assemble the charcuterie on. Place the Maille mustard jars evenly spaced across the board. Alternatively, you can also transfer some of each mustard to small dishes and places those on the board instead. Add in a small dish of Maille cornichons along with 2 small dishes of olives, placing the cornichons in the center and the olives on either side of the board.
2. Place the honeycomb on a small plate or piece of parchment paper and add that somewhere in the middle of the board.
3. Begin building out the board arranging the meats and cheeses around the mustards, cornichons, olives and honeycomb. Slice, crumble or cut wedges of some of the cheeses and slice some of the hard sausage to add additional texture and variety to the board.
4. Next, arrange the crackers and breadsticks. You can even add some breadsticks to a small jar for added depth on the board.
5. Finish filling in any gaps with dried and fresh fruit, scattering, clustering and tucking it in across the board. Lastly, add the caper berries and sprinkle any remaining open spaces with the nuts. Garnish with fresh herbs.
