Charcuterie Platter

Charcuterie Platter
Photo by Anna Williams


  • 1/3 pound thinly sliced soppressatta (dried Italian salami)
  • 6 ounces cheese (such as provolone, Asiago, or Parmesan)
  • 4 tablespoons Dijon mustard
  • 1/3 pound thinly sliced turkey
  • 1 12-ounce jar marinated artichoke hearts, drained
  • 1 large baguette, sliced into rounds
  • ¼ cup jarred cocktail onions
  • + 3 more ingredients
    • 1/3 pound thinly sliced prosciutto
    • 1 cup gherkins or cornichons
    • 1 small head green leaf lettuce

Arrange the lettuce, prosciutto, soppressatta, turkey, cheese, onions, gherkins, and mustard on a platter. Serve with the artichoke hearts and baguette slices. Tip: Take the cold cuts out of the refrigerator about 20 minutes before placing them on the platter. At room temperature, they'll be ta...

View full recipe at My Recipes


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