This holiday season take your charcuterie board to a whole new exciting level
– THREE levels of deliciousness to be exact –
with Les Trois Petits Cochons
|This post is sponsored by Les Trois Petits Cochons in collaboration with Honest Cooking.
All opinions are mine. Thank you for your support and amazing products!
If you are looking to outshine every other appetizer at your next holiday party, look no farther.
This three-tier charcuterie tray it’s not your usual and boring board. It’s an elegant and fancy creation. It has three layers of fun and classy bite-size delicacies. And best of all, it’s so easy to pull together! That is thanks to Les Trois Petits Cochons (Three Little Pigs) with their wide variety of high-quality products and their award-winning, all natural pâté that are sure to satisfy every possible cravings.
Trust me, this is the appetizer that your guests will be talking about!
Each level of this charcuterie spread has it’s own and unique flavor. All combined and perfectly decorated for the holidays.
So let’s start with a simple way to make the tray more festive. I used rosemary sprigs on each level, and lots of other red edible decorations. You can choose from adorable mini sweet peppers, to pomegranate seeds, and cut-out radish. They not only add a Christmassy color to the tray, but also a delicious, sweet or savory, accent to it.
Make sure to complement your selection of cheese and meat with tasty olives (Sicilians and Kalamata are some of my favorites), and a choice of freshly baked bread, breadsticks and crackers in all shapes and flavors.
Have fun with it and make sure to have enough for everybody.
The second level of the tray is probably my favorite. Who doesn’t love fois gras crostini anyways?! Made with small bites of bread slices, brushed with extra virgin olive oil and grilled to perfections, and topped with a thin layer of rich and flavorful, pure fois gras de canard. Oh-so good!
I’ve cut my bread crostini with a star shaped cookie cutter for a more festive look. But you might want to just cut the bread in little square or diamond shapes, especially if you are making a lot, to avoid wasting too many cutouts.
When serving fois gras, remember to remove it from the refrigerator 30 minutes prior to serving. You can spread on the toasted bread like I did, or unmold and cut into small sections and serve with the bread on the side.
Don’t forget to surround the crostini with fresh fruit, like grapes or star fruit, or sour baby gherkins.
These bites are so tasty that it will be hard to stop at just one … or five! As we say in Italian, “uno tira l’altro” (“one leads to another”). Once you have one, you must have one more! Enjoy 🙂