Charcuterie and cheese board
Binging with Babish · ♥ 78.7K likes · 3.5M views · 9 min video
Read about cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Parmesan
- Mimolette
- Manchego
- Robiola
- soft ripened goat cheese
- aged goat Gouda
- double cream Gouda
- Midnight Moon
- aged Irish cheddar
- Mount Tam
- Gorgonzola Dolce
- ricotta
- peppercorn soppressata
- fennel salami
- cured chorizo
Have the butcher slice the cured meats paper-thin where possible.
- prosciutto San Daniele
- cooked prosciutto
- mortadella
- speck
- Marcona almonds fried in olive oil
- corny show
- nicoise olives
- mixed olives
- smoked almonds
- artichoke hearts packed with oil and herbs
- orange marmalade
- caramelized onion jam
- sun-dried tomato puree
- grilled Cipollini onions
- spicy honey
- fresh mission figs
For whole cured sausages, peel off the chewy casing, then slice off a couple of slices to show guests.
- baguette
- salted crackers
Use plain sliced bread or salted crackers, nothing too flavorful or herby.
Bread and crackers
Lay out the board by levels of sweet and savory: sweet cheeses such as ricotta and gorgonzola dolce toward the center; parmesan, pickles and speck together; artichoke hearts near the parmesan; smoked almonds by the Midnight Moon; grilled onions by the artichoke hearts.
Laying out the board