Categories: Appetizers- Snacks
Ingredients
- Saucisson Sec (Dry Salami) such as D'artangia, Bende Hungarian Sausage
- Prosciutto of iberico or Southern ham such as Benton's
- Pate
- Salami
- Soppressetta
- Parmigiano-Reggiano cheese, broken into small chunks
- Cornichon pickles
- Olives
- Marcona almonds
- Pistachios
- Mustard:
- 1/4 cup whole-grain Dijon mustard
- 1 Tbsp. apricot jam
- 2 tsp. smooth Dijon mustard
- pinch of Coleman's dry mustard
- pinch of dried parsley or other dried green herb
- Good bread, seeded crackers
- Ricotta cheese topped with honey or herbs and olive oil
Directions
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Slice the sausage while it is chilled. Arrange meats, cheese, pickles, nuts, mustard, breads and crackers and ricotta on a serving platter, if making ahead, refrigerate until about 30 minutes before serving. Serve at room temperature.
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Mustard:
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Mix jam and mustards together until combined but still chunky. Add dried herbs and mix until combined. Serve immediately or store covered in the refrigerator for up to five days.
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Variations:
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Raspberry jam and mint
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Fig jam and dehydrated shallots
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Red currant jelly and red pepper flakes
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Blackberry jam and tarragon