Charcuterie Platter
Melina Storch
ingredients
- 1 small head green leaf lettuce
- 1/3 pound thinly sliced prosciutto
- 1/3 pound thinly sliced soppressatta (dried Italian salami)
- 1/3 pound thinly sliced turkey
- 6 ounces cheese (such as provolone, Asiago, or Parmesan)
- 1/4 cup jarred cocktail onions
- 1 cup gherkins or cornichons
- 4 tablespoons Dijon mustard
- 1 12-ounce jar marinated artichoke hearts, drained
- 1 large baguette, sliced into rounds
directions
- 1
Arrange the lettuce, prosciutto, soppressatta, turkey, cheese, onions, gherkins, and mustard on a platter. Serve with the artichoke hearts and baguette slices.
- 2
Tip: Take the cold cuts out of the refrigerator about 20 minutes before placing them on the platter. At room temperature, they’ll be tastier, more tender, and less likely to tear.
notes
Real Simple Magazine Aug. 2007
Source: Melina Selles
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