Learn to create a delicious and whimsical Aristocats charcuterie. We’ll show you how to craft a spread that embodies the spirit of Parisian elegance and the playful mischief of our favorite Aristocats. This charcuterie was part of our Aristocats Brunch.
Aristocats Charcuterie
Ingredients
- Variety of Cheeses: I like to choose two or three cheeses of varying textures, flavors, and shapes. For this board we only had room for two cheese so we chose brie and Gruyere. Goat cheese, Swiss, or aged cheddar would be delicious options as well.
- Meat Rose: Sliced salami, pepperoni, capicola, or Canadian bacon to make meat roses. Make sure the slices are round and 2-3″ in diameter for best results.
- Breads & Crackers: Sliced breads, crackers, breadsticks, etc.
- Fresh Fruits: We opted to use an assortment of berries for this board. Kiwi, Grapes, Apples, Peaches, Pears, Cherries, Dried Apricots, Figs are all lovely choices as well.
- Garnishes: We created a fondant bow to embellish our Brie round. Small pink roses were used around the perimeter of this board.
Equipment
- Champagne Flute
- Board or Tray
Instructions
1. Make meat roses – Using a clean champagne flute, place sliced meat over the rim of the glass. Add slices staggering so they overlap each other. I typically use 3 or 4 slices of meat for the first layer. Repeat a second layer and continue the process until you are happy with the fullness of the rose. On a cutting board, flip the champagne flute over so the meat is on the board. Note: you can also use a wine glass or round drinking glass if you’d like a larger rose.
2. Place brie in the center of your board. Add Gruyere wedges at 2 and 8 o’clock on your board. Add meat roses at 10 and 4 o’clock on your board. Note: we used a small board and chose to only use one meat rose. Arrange crackers near the cheeses.
3. Fill in empty spaces with berries.
4. Roll out pink fondant to 1/4″ thick. Cut a 1/2″ wide strip. Form into a bow and add to the top of the brie. Add small roses to the board. Make sure flowers are cleaned and clip off stems.
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