French Inspired Charcuterie Board

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Take a trip to France with this French inspired charcuterie board !

Hope you guys are enjoying the Holidays this year as much as I have been! There’s been quite a lot of entertaining going on in my house so I’ve been busy, but not working too hard!In light of entertaining this season, I teamed up with the French Ministry of Agriculture again to bring you another French inspired recipe and this time I’m going with one of my all time favorites the charcuterie board! What’s not to love about a board of assortments of cured meats, cheeses, spreads, and fruit?! I’ll wait!

With it being the Holiday season, I thought putting a French twist on entertaining would be a lot of fun! Why not taking fancy to the next level?!

So what do you need for this French inspired charcuterie board ?!

A variety of meats and cheeses. You’ll need an assortment of mild, medium, and bold flavors. Some spicy, some with herbs, some sliced thick, some thin. In this board I went with sopressata and salami for the meats.

For the cheeses, I went with 4 different cheeses from the region of France. The first, fresh Chevre goat cheese from Poitou Charentes. Perfect on a baguette, cracker or even melting. The second cheese was the Double Crème Brie from the Normandy region of France. This cheese was my FAVORITE. I baked it before I put it on the board and it was amazing! It also pairs perfectly with white wine. Next, the Saint André® soft ripened triple cream cheese from the Normandy coast. Take a spread of this on a cracker and top with some berries, and the combo is so good. The last cheese I used was a blue cheese from the Auverge region. Saint Agur is a very bold cheese; but really creamy. If you’re a fan of strong, stinky (in a good cheese way) cheeses then you’ll love this!

All of these cheeses are available in the U.S. and if you want to learn more about them, check out the Ile De France (Portal of the French Cheese Community) Instagram.

Seasonal Fruit. I LOVE a charcuterie that’s got an assortment of fruits, specifically berries. It’s nice to add some sweetness to the mix.
Spreads, Perserves, and Jams. Some of my favorite spreads to add to a charcuterie board are stone ground mustard, hummus, and tapenades. I’m also a fan of including jams; on this board I included raspberry jam.
Something briny. For this I almost always turn to olives! Pickled jalapenos and pickles are also great because they pair with the meat so well. My green olives on this board were stuffed with roasted garlic. 🙂
Crackers and bread. Get an assortment of crackers. Water crackers are best and they can be plain or flavored. If you’re feeling fancy throw some grilled bread on there too!
Wine

I used two wines from Georges Duboeuf. Les Vins Georges Duboeuf is a family-owned winery in the heart of the Beaujolais region of France that produces wines with an emphasis on quality since 1964. George Duboeuf Beaujolais-Villages 2015 wine has notes of bright juicy cherries and raspberries, a smooth velvety mouth feel and a touch of cinnamon on the finish. Perfect with everything on this board! The second, a white Georges Duboeuf Pouilly-Fuissé 2015. This wine has aromas of roasted almonds, peach and pear.