Spice up your charcuterie board with The French Farm. L’Epicurien brings the right balance of flavors and textures, and the overall feel, to any charcuterie platter. We’ll give you some ideas, tips and tricks to master the art of assembling snacks, cheese, and other one-biters in an impressive charcuterie board.
8 oz. wheel of brie cheese
4 oz. piece of gouda cheese, wax removed, thinly sliced
8 oz. block cheddar cheese, cubed
6 oz. thinly sliced salami
4 oz. thinly sliced prosciutto
6 oz. summer sausage, sliced
1/4 c. Lavender Honey for Cheese
1/2 c. smoked almonds
1/4 c. dried fruit, such as apricots or Craisins
Fresh fruit such as strawberries, blackberries, grapes, and apple slices
4 sprigs of fresh herbs, such as rosemary or thyme
Bread and crackers, for serving
L’epicurien Lavender Flowers Confit 4.4oz
Berard Olive Wood Cheese Board with Handles & Knife
Place the wheel of brie on a 12-inch by 18-inch board or sheet tray and evenly space out any other serving vessels (i.e. bowls for the honey, confit and nuts).
Place the cheddar, gouda, prosciutto, salami and summer sausage evenly around the board, keeping the individual types of meats and cheeses all grouped together.
Fill the bowls on the board with the confit, honey and smoked almonds.
Fill spaces in between with berries, apples, grapes and fresh herbs.
Serve crackers and bread around the edges of the board, or on the side.