Create a delicious french appetizer

One of the appetizers that any visitor to France must try is Charcuterie Board.

When referring to wooden charcuterie boards, the French are talking about a set of appetizers that includes meat, cheese, spreads, bread, olives, dried fruit, and more. nuts, all presented on a wooden cutting board – not served randomly.

According to the French, there is a specific way for us to properly arrange an appetizer table, from choosing ingredients to presentation techniques. Even though when the party is served, it doesn't look like anything has been carefully prepared, but it really makes people say "Oh, something wonderful!" we need to make an effort. Below I would like to present to you some ways to make an appetizer table that any French person will appreciate.

Use a wooden cutting board

To have a French appetizer table, the best way is to use a wooden cutting board. This type is easy to use, easy to clean, and difficult to be scratched by knives. You can also choose marble wooden cutting boards – I like these because they are great for displaying cheese.

Serve at least 4 different types of cheese

In general, you should try to include something that's sour (like goat cheese), something that's creamy (like Brie or Camembert), something that's firm (like Comté or Cheddar cheese), and Something with a pungent smell and strong flavor is enough to make you excited. (like blue cheese)

However, you don't have to choose French cheese. You can always add a little Parmesan cheese to your appetizer table, or get even more creative by adding burrata cheese*. Actually, in the end, it's up to you to choose whichever type you like.

Let's serve some sausages

If you want your hors d'oeuvres to be as French as possible, don't forget that sausages – the dry, thick, processed version – are absolutely the best meat to have. It is a sausage made from pork and stuffed with nuts, cheese, and dried fruit.

Depending on your taste, you can serve it with many other types of meat, even non-French meat. Our favorite brands are Rosette de Lyon, ham from Bayonne, or Viande de Grison.

Suggestion from the French: on the appetizer table, they like to add a little meat prepared in the style of Rillettes*, Pate, or Terrine* to have Tartine bread spread with goose, duck, or pork.

Cut food properly

You should not pre-slice the cheese and place it on the appetizer board. Soft, round varieties like Brie melt easily as soon as you chop them, so the best way to present it is still in its packaging. You just need to press the knife down on the cheese and leave it there without actually cutting it and let the diners take the initiative when they want. Hard cheeses like Comté or Cheddar can be cut into long thin pieces or diced.

On the contrary, the meat should always be cut before use and as thinly as possible. Remember to ask the butcher if the meat you buy can be sliced thinly.

Don't forget the additional ingredients

Whenever possible, eat as much local and seasonal food as possible. If it's spring, you serve spring vegetables like radishes, and if it's summer, you add tomatoes. Soaked and processed ingredients such as olives, pickled cucumbers and even a slightly sour tapenade sauce help balance the fatty taste of the cheese. Furthermore, many experts also admit that adding a little sweets like honey or cherry jam is also necessary. Some dried figs or apricots also provide a sweet yet tart contrast to the richer flavors on the board.

Always serve bread on the side – not crackers

Last but not least important note. If you present crackers as an accompaniment on an appetizer board, it won't be authentically French. We should serve different types of bread. A baguette is the best choice, but if you like a mix, serve sourdough bread or walnut bread. Cut the bread into slices before serving the guests because they will be busy with the cheese so they won't have time to worry about cutting the bread anymore.

So it's done. Please share with us if you have your own secret ingredients to create a special appetizer table.

This article was originally published on OuiPlease.com