The Bistro Charcuterie Board

Prep time: 15 min | Cook time: 0 min | Servings: 4

Recreate the effortless elegance of a French bistro at home. This board focuses on the "less is more" philosophy, pairing high-quality cured meats with sharp acids and creamy fats for the ultimate shared appetizer.

• Ingredients

  The Cured Selection

  • 100g (3.5 oz) Prosciutto di Parma, thinly sliced

  • 100g (3.5 oz) Genoa Salami or Sopressata, thinly sliced

  • 100g (3.5 oz) Capicola or Coppa, thinly sliced

  The Accoutrements

  • 3-4 Large Cornichons or dill pickles, halved lengthwise

  • 30g (2 tbsp) Caper berries or large nonpareil capers

  • 50g (1/4 cup) Kalamata olives, pitted

  • 2-3 Red radishes, shaved paper-thin

  • 1 small bunch Pea shoots or microgreens for garnish

  Breads & Spreads

  • 1 small Baguette or Ciabatta loaf, sliced and warmed

  • 60g (1/4 cup) High-quality salted butter, room temperature

  • 60g (1/4 cup) Whipped feta or herb-infused cream cheese

• Instructions

  1. Arrange 100g (3.5 oz) Prosciutto, 100g (3.5 oz) Salami, and 100g (3.5 oz) Capicola in loose, textured ribbons across a wooden board.

  2. Place 3-4 halved pickles and 30g (2 tbsp) caper berries directly over the meats to allow juices to mingle.

  3. Nestled 2-3 sliced radishes between the folds of meat for a crisp, peppery color contrast.

  4. Fill three small ramekins with 50g (1/4 cup) olives, 60g (1/4 cup) butter, and 60g (1/4 cup) whipped spread.

  5. Scatter a handful of pea shoots over the board for a fresh, garden-style finish.

  6. Serve immediately with a warm, sliced baguette on the side.

Inspired by Constantia Glen - Cape Town