Charcuterie plate

Raid the delicatessen shop to create this exquisite French platter.

  • 45 mins cooking
  • Serves 10
  • Print


Charcuterie plate
  • 1 tablespoon finely chopped fresh tarragon
  • 2 tablespoon olive oil
  • 24 cherry tomatoes (250g)
  • 1 loaf sourdough bread (675g), sliced thickly
  • 150 gram thinly sliced prosciutto
  • 150 gram thinly sliced salami
  • 150 gram thinly sliced pastrami
  • 120 gram chicken liver pâté
Pickled mushrooms
  • 2 tablespoon olive oil
  • 50 gram shiitake mushrooms, trimmed
  • 70 gram swiss brown mushrooms, quartered
  • 100 gram enoki mushrooms, trimmed
  • 3 fresh small red thai chillies
  • 4 sprigs fresh thyme
  • 1 tablespoon caster (superfine) sugar
  • 2 tablespoon sherry vinegar
Carrot and turmeric salad
  • 1 carrot (180g), cut into matchsticks
  • 3/4 cup (225g) mayonnaise
  • 2 teaspoon finely grated lime rind
  • 2 teaspoon lime juice
  • 1 teaspoon ground turmeric
  • 1 teaspoon yellow mustard seeds, toasted
  • 2 tablespoon finely chopped fresh chives


Charcuterie plate
  • 1
    Make pickled mushrooms; Heat oil in large frying pan, add mushrooms, chillies and thyme; stir over medium heat 1 minute. Stir in sugar then vinegar; stir until mushrooms are tender. Cool, season to taste.
  • 2
    Make carrot and turmeric salad. Combine ingredients in medium bowl; season to taste.
  • 3
    Combine tarragon and oil in medium bowl; season to taste. Add tomatoes; toss gently to combine.
  • 4
    Char-grill or toast sourdough.
  • 5
    Serve tomato mixture, sliced meats, pâté and toasts with mushrooms and salad.


A charcuterie plate consists of cured or prepared meats (most often pork). To save time, purchase various preserves and dips from the supermarket instead of making the pickled mushrooms and carrot salad. Water crackers and oat cakes can be served instead of the sourdough.

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