Rustic mountain platter with regional cheeses, cured meats, fresh bread, and colorful accompaniments for sharing.
# Components:
→ Cheeses
01 - 3.5 oz Comté, sliced
02 - 3.5 oz Tomme de Savoie, sliced
03 - 3.5 oz Reblochon, cut into wedges
→ Cured Meats
04 - 2.8 oz Saucisson sec, sliced
05 - 2.8 oz Jambon cru (dry-cured ham), thinly sliced
→ Fresh Items
06 - 1 small bunch grapes, washed
07 - 1 apple, sliced
08 - 1 small cucumber, sliced
09 - 1 handful cherry tomatoes
→ Bread & Crackers
10 - 1 rustic baguette, sliced
11 - 1.75 oz walnut bread, sliced
12 - 1.4 oz crispbread or crackers
→ Condiments & Extras
13 - 1.4 oz cornichons
14 - 1 oz wholegrain mustard
15 - 1 oz mountain honey
16 - 1 oz mixed nuts (walnuts, hazelnuts)
# Method:
01 - Place the Comté, Tomme de Savoie, and Reblochon slices evenly spaced on a large wooden board for easy selection.
02 - Fan the sliced Saucisson sec and Jambon cru around the cheeses, creating an inviting layout.
03 - Distribute grapes, apple slices, cucumber, and cherry tomatoes among the meats and cheeses to add color and freshness.
04 - Arrange baguette slices, walnut bread, and crispbread along the perimeter of the board for accessibility.
05 - Place cornichons, wholegrain mustard, mountain honey, and mixed nuts in small bowls or ramekins and set them on the board.
06 - Present the assembled board immediately, encouraging guests to mix and match flavors.
