A rustic snack board with regional cheeses, cured meats, fresh bread, and fresh accompaniments for sharing.
# Components:
→ Cheeses
01 - 3.5 oz Comté, sliced
02 - 3.5 oz Tomme de Savoie, sliced
03 - 3.5 oz Reblochon, cut into wedges
→ Cured Meats
04 - 2.8 oz Saucisson sec, sliced
05 - 2.8 oz Jambon cru (dry-cured ham), thinly sliced
→ Fresh Items
06 - 1 small bunch grapes, washed
07 - 1 apple, sliced
08 - 1 small cucumber, sliced
09 - 1 handful cherry tomatoes
→ Bread & Crackers
10 - 1 rustic baguette, sliced
11 - 1.8 oz walnut bread, sliced
12 - 1.4 oz crispbread or crackers
→ Condiments & Extras
13 - 1.4 oz cornichons
14 - 1 oz wholegrain mustard
15 - 1 oz mountain honey
16 - 1 oz mixed nuts (walnuts, hazelnuts)
# Directions:
01 - Place the sliced Comté, Tomme de Savoie, and wedged Reblochon on a large wooden board, spacing each cheese for easy access.
02 - Fan out the sliced saucisson sec and jambon cru around the cheeses to create an inviting presentation.
03 - Distribute bunches of grapes, apple slices, cucumber, and cherry tomatoes among the cheese and meats to fill the board and add vibrant color.
04 - Arrange the baguette slices, walnut bread, and crispbread or crackers along the edges of the board for easy reaching.
05 - Fill small bowls or ramekins with cornichons, wholegrain mustard, mountain honey, and mixed nuts, then position them on the board.
06 - Present immediately and invite guests to combine flavors as preferred.
