Assiette de Charcuterie with Cornichons
Why this recipe works
- Ready in minutes: Everything is sliced, spooned or arranged, making this a practical no-cook option for lunch or informal entertaining.
- Sharp balance: Cornichons and Dijon mustard cut through the richness and saltiness of the cured meats and butter.
- Easy to serve: The platter format lets everyone build bites with their preferred balance of bread, butter, mustard, pickles and meat.
Get the most out of this recipe
Ingredient notes
- Choose thinly sliced meats: Thin slices fold easily, separate cleanly and feel more generous on the platter than thick, flat pieces.
- Keep the butter spreadable: Room-temperature butter makes the bread easier to assemble without tearing or crushing the slices.
- Use the pickles for balance: Serve the cornichons close to the mustard so each bite can include enough sharpness to offset the cured meats.
Make-ahead tips
- Prep the components: Slice the baguette and portion the mustard in advance, but wait to arrange the meats so they do not dry out.
- Keep leftovers separate: Store cured meats and pickles in separate airtight containers in the fridge, and keep the bread at room temperature.
- Assemble just before serving: The platter is at its best when the bread is fresh, the pickles are crisp and the meats have not been sitting out too long.
Serving ideas
- Add a simple salad: A lightly dressed green salad makes the plate feel more complete as a lunch.
- Pair with crisp wine: A dry white wine or light-bodied red works well with the salty meats and tangy cornichons.
- Create easy bites: Fan and fold the meats rather than stacking them flat so guests can lift individual slices easily.
Equipment you'll need
Ingredients
Instructions
- Slice the baguette on a slight diagonal into bite-sized pieces and arrange on a board or platter. Add the unsalted butter in a small mound or swipe it onto a few slices for easy grabbing.
- Spoon the Dijon mustard into a small dish and set it on the platter. Drain the dill gherkin pickles and pile them alongside the mustard.
- Loosely fold and fan out the cured ham and cured salami so they look abundant and are easy to pick up. Serve straight away, encouraging everyone to build bites with bread, butter, mustard, pickles and the meats.
Recipe notes
Tips
- For the best texture, keep the pickles chilled and the butter at room temperature so it spreads easily.
- Fold the ham and salami into loose ribbons rather than stacking flat; it stops the slices sticking together and makes the platter look fuller.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a coarser texture and milder heat.
- Replace baguette with country bread for a more rustic bite.
Storage
- Refrigerate up to 2 days
- This is best assembled just before serving. Store leftover cured ham, cured salami and dill gherkin pickles in separate airtight containers in the fridge; keep the baguette at room temperature and use within 1 day, or toast it to refresh.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Gluten Milk Mustard Wheat
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