Meat and cheese board
Binging with Babish · ♥ 8.9K likes · 792.9K views · 46 min video
Read about cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Parmesan
- Mimolette
- Manchego
- robiola
- goat cheese
- aged goat Gouda
- double cream Gouda
- Midnight Moon
- aged Irish cheddar
- Mount Tam by Cowgirl Creamery
- gorgonzola dolce
- ricotta
- peppercorn soppressata
- fennel salami
- cured chorizo
Take the casing off the hard cured salami and chorizo before slicing.
- prosciutto San Daniel
- prosciutto cotto
- mortadella
- speck
- Marcona almonds
- Cornichon
- nicoise olives
- mixed olives
- smoked almonds
- artichoke hearts
- fresh mozzarella
- orange marmalade
- caramelized onion jam
- sun-dried tomato puree
- grilled cipollini onions
- spicy honey
- fresh Mission Figs
- baguette
- salted crackers
Slice off a couple of exemplary slices to show guests the meat is there to be cut and eaten.
Lay the board out by localizing the meats and cheeses by their level of sweet and savoury, with the sweet things towards the centre.
Accompaniments, bread and laying it out
Place ricotta and gorgonzola dolce towards the centre; parmesan, pickles and speck to one side, artichoke hearts near the parmesan, smoked almonds by the midnight moon, grilled onions near the artichoke hearts.
Put the triple cream up front with a scoop of caramelized onion jam and figs, then fill the gaps with nuts, fruits and olives.