Ingredients
2 oz prosciutto thinly sliced at the deli
2 oz soppressata thinly sliced at the deli
2 oz finocchiona thinly sliced at the deli
2 oz duck with truffles pâté
2 oz pork rillettes
2 oz double creme brie or bleu
2 oz Kaasaggio Robusto Gouda
2 oz boursin high-low baby
1 baguette 1/3″ sliced at the bakery
1/2 package crackers see blog for recommendations
1/4 cup stone ground mustard
1/4 cup English mustard
1/2 cup olives see blog for recommendations
1/4 cup cornichons
1 fruit thinly sliced, seasonal
Instructions
Toast your baguettes in a 350ºF oven for 15 minutes. Meanwhile, slice your cheeses and salamis, if needed
Arrange your mustards, olives, cornichons, and other spreads in small dishes.
Smear your pâté, rillettes, and soft cheeses along the edges of deep plates.
Remove baguette from oven and arrange in a large bowl or two. In a separate bowl, snap into small pieces (if homemade) and arrange your crackers.
Serve immediately with tongs, forks, or other serving utensils.
