1 A little meat can go a long way. Figure 4 to 6
ounces per person if it’s a stand-alone board or
2 to 3 ounces per person if it’s served with cheese.
2 Provide a variety, aiming for a range from mild
to piquant, of spiced and smoked artisanal charcuterie. Fan out precut slices of salumi and other
dry-cured meat. Provide a few whole hard sausages for interactive DIY cutting. Add a wedge of
country-style pâté and a terrine of creamy truffle
mousse or duck rillettes.
3 Enhance the array with rustic bowls of
stone-ground or Dijon mustard, briny pickles,
cornichons or mixed olives. Provide finger bowls
of sea salt flakes and coarsely ground black
peppercorns for garnish.
4 Use a minimum of garnishes and let the meat do
the talking. Garnish with simple sprigs of flowering
thyme and rosemary. Sprinkle a few nuts, such as
shelled pistachios, for earthy color.
5 Keep the bread simple and country-style. Cut up
a loaf of levain bread or a rustic baguette.
Citrus Marinated Olives
MAKES 12 OUNCES
¼ cup extra-virgin olive oil
2 garlic cloves, sliced
2 sprigs thyme
1 teaspoon cracked black peppercorns
12 ounces mixed olives, such as Kalamata,
Juice and zest of ½ lemon
Heat the oil, garlic, thyme and peppercorns over
medium heat until fragrant, about 2 minutes. Stir in
the olives, lemon juice and zest, reduce the heat to
low and simmer for 5 minutes, stirring occasionally.
Remove from the heat, discard the thyme and
Serve warm or at room temperature.