Meat and Cheese Charcuterie Board with ACE Bakery® Baguette
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Savoury Charcuterie

with ACE® Crisps, Toasts, Baguette and Classic Miche

650x425 Savoury Charcuterie

There's always room for a traditional meat and cheese charcuterie board at the table whether it's date night, hosting friends, games night or even a formal holiday gathering.  

Ingredients

  • Sliced oranges
  • Sliced fresh mango
  • Green and red seedless grapes
  • Sliced figs
  • Pepper jelly
  • Apricot jam
  • Spicy peach jam
  • Raspberry jelly
  • Blueberry jelly
  • Candied almonds
  • Kalamata olives 

Select deli meats based on your guests preferences or dietary restrictions. Ideal meats include:

  • Prosciutto
  • Rillettes
  • Saucisson Sec
  • Sopressata
  • Genoa Salami
  • Mortadella
  • Spanish chorizo
  • 'Nduja

Select Cheeses based on your guests preferences or dietary restrictions.  Ideal cheeses include:

  • Manchego
  • Gouda
  • Brie
  • Cheddar
  • Goat Cheese
  • Havarti
  • Gorgonzola
  • Gournay 

 

 

Instructions

  1. Select small bowls or ramekins and arrange on board or table.
  2. Slice and cube cheeses or leave whole if desired and arrange on board.
  3. Add your meat roses and additional sliced meats throughout the board.
  4. Slice baguette and add slices throughout the board.
  5. Add crisps and toasts.
  6. Set ACE® Classic Sour Miche on a plate with a serrated knife.
  7. Fill your bowls or ramekins with jams, jellies, fruits and nuts.
  8. Fill in gaps with additional fruits and nuts.

WINE ROSE PRO TIP:

  1. Choose a wine glass with wider rim for larger roses and smaller rim for smaller roses.  If you’d like to make very small or individual serving roses, choose a shot glass.
  2. Take one piece of meat and fold it in half over the rim of the top of a clean wine glass.
  3. Take another piece of meat and do the same, overlapping the meats slightly. Continue adding your meat slices, overlapping slightly until you've finished a full circle.
  4. Repeat with another circle or two making sure to fill any gaps between slices until you cannot fully see the bottom of your glass.
  5. Once you have enough layers and are happy with the size of the rose, carefully flip the wineglass over and onto the charcuterie board.