The Parisian 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.