Portobello Pate, chilled (see recipe center)
Easy Country Pork Pate with Dried Apples and Pistachios, chilled and thinly sliced (see recipe cemter)
ounces prosciutto, very thinly sliced
ounces sopressata, very thinly sliced
ounces mortadella, very thinly sliced
3 1/4 ounce jar cocktail onions, drained (optional)
cup cornichons or sour gherkins
cup jarred marinated mixed olives
cup coarse Dijon-style mustard
fresh baguette, thinly sliced
- Transfer Portobello Pate to a small ramekin.
- On a very large serving platter arrange Portobello Pate, Country Pork Pate slices, prosciutto, sopressataa, mortadella, small piles of onions (if desired), cornichons, mixed olives, a small ramekin with mustard, baguette slices, and lemon wedges.
- Cover and refrigerate for up to 2 hours. Remove tray from refrigerator and let stand for 30 minutes at room temperature before serving to bring out the fullest flavors.
Nutrition Facts(Charcuterie Platter)
- Per serving:
- 627 kcal cal.,
- 39 g fat
- (15 g sat. fat,
- 4 g polyunsaturated fat,
- 14 g monounsatured fat),
- 98 mg chol.,
- 2209 mg sodium,
- 31 g carb.,
- 2 g fiber,
- 7 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet