Charcuterie Salad Platter

This is a lovely way to entertain with a platter of charcuterie including our Bresaola, Wafer Thin Ham, cheeses, accompaniments and salad to share as a starter or light lunch.

August 2, 2019
: 2-4
: 20 min
: 5 min
: 25 min
: Easy

Create a delicious sharing platter of charcuterie using our thinly sliced meats, cheese and accompaniments.


  • 80g Lomo
  • 80g Bresaola
  • 150g Wafer Thin Wiltshire Ham
  • 100g Lincolnshire Poacher (or Cheddar), cut into wedge slices
  • 100g Comté cheese, sliced
  • 100g soft goats cheese (such as Ragstone or Pavé Cobble)
  • 1 tbsp Damson Fruit Cheese
  • 2 tbsp Fig Chutney
  • Salad
  • 100g/small bag of salad leaves
  • 1 eating apple, cored, skin left on and sliced
  • 10 walnuts, caramelised in 1 tsp sugar
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • ¼ tsp sea salt
  • freshly ground black pepper
  • Nuts
  • 25g Marcona almonds
  • 1 tbsp olive oil
  • ½ tsp rosemary leaves, finely chopped
  • ¼ tsp sea salt
  • Bread
  • ½ baguette, sliced on the diagonal into 1cm thick slices
  • 30g butter
  • Step 1 Spread the baguette slices on both sides with the butter. Place frying pan over a medium heat and fry bread until golden and crispy on both sides, set aside.
  • Step 2 Using the same pan add 1 tbsp olive oil to the pan over a high heat and chuck in the almonds with the rosemary and salt. Toss over a high heat for 2 minutes or until golden then remove and put to one side.
  • Step 3 Using the same pan again toast the walnuts in the sugar over a high heat for a few minutes. Place salad leaves, walnuts and apples in a bowl. Whisk the remaining salad ingredients together and toss with the salad.
  • Step 4 Place meats and cheeses on board, add almonds, dressed salad and bread slices and serve the Damson Cheese and Fig Chutney alongside.