Cheese and Charcuterie Board with Onion Confit and Pickles
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Recipe Intro From thefeedfeed
With holiday entertaining around the corner, it’s truly time to flex those charcuterie board muscles! A recent haul of products from Trois Petits Cochons (also known as Three Little Pigs) had us set with all the basics. We’re talking mousses, pâtés, and terrines galore with all the pickled peppers and cornichons to match. Naturally, we filled out the rest of the board with perfect pairings from onion confit to fresh vegetable pickles. The result is a hefty board that will keep you warm and nourished throughout the cold months!
A few notes on our learnings into the world of French charcuterie! Mousses are spreadable and perfect for serving in small bowls or jars, while pâté is sliceable for serving on a plate or straight on the board. As for pairings, you don’t want to blow out the flavor of the charcuterie with anything too powerful in flavor. Think bright, acidic ingredients to help cut through all that fat, so pickles and relishes galore. Finally, have plenty of toast points and fresh baguette for serving all this deliciousness on!
This charcuterie spread is just what you need to pig out!
- Recipe Card
Recipe Card
ingredients
- Three Little Pigs Mousses
- Three Little Pigs Pâtés
- Three Little Pigs Terrine des Trois Rois
- Three Little Pigs Sliced Saucisson Sec
- Three Little Pigs Sliced Jambon Sec
- Brie cheese
- Goat cheese
- Gruyere cheese
- Three Little Pigs Cornichons
- Three Little Pigs Caperberries
- Three Little Pigs Petit Poivrons
- Three Little Pigs Moutarde Basque
- Three Little Pigs Moutarde a l’Ancienne
- Onion confit, (recipe below)
- Carrot, cauliflower, and radish pickles, (recipe below)
- Lingonberry jam
- Fresh baguette, sliced
- Three Little Pigs Petit Toasts
- Microgreens, for garnish
Method
Step 1
Assemble mousses, pâté, terrines, and cheeses on the board, then fill with remaining ingredients to fill completely.
For the Onion Confit:
ingredients
- 3/4 cup olive oil
- 2 medium yellow onions, minced
- Kosher salt, To Taste
- Black peppercorns, freshly ground to taste
For the Onion Confit:
Step 1
In a small saucepan, combine olive oil, onions, salt and pepper over medium heat. Once bubbling, reduce the heat to a low simmer and cook, stirring occasionally until softened and beginning to caramelize, about 45 minutes. Let cool completely, then strain and transfer to a bowl to serve. (Reserve onion-infused oil for salad dressings, pastas or roasting vegetables!)
For the Carrot, Cauliflower and Radish Pickles:
ingredients
- 6 rainbow carrots, cut into 3-inch pieces
- 6 cut into quarters radishes
- 1/4 broken into small florets head of cauliflower
- 1 1/2 teaspoons whole coriander seeds
- 3 sprigs of fresh thyme
- 1 cup white wine vinegar
- 1/2 cup granulated sugar
- 2 tablespoons kosher salt
For the Carrot, Cauliflower and Radish Pickles:
Step 1
Divide carrots, radishes and cauliflower between separate small jars. Add ½ teaspoons whole coriander and 1 thyme sprig in each.
Step 2
In a small saucepan, combine vinegar, sugar, salt and 1 cup water and bring to a simmer. Cook until sugar has dissolved then pour over vegetables, dividing between 3 jars evenly. Let cool completely, then cover and refrigerate overnight before using (if you’re strapped for time, skip overnight chilling).