It occurs to the finest of us. We go to the charcuterie section of the grocery shop to build a plate for a party and head down the rabbit hole of tasty treated meats. Thin, melting leaves of prosciutto, treated salamis of all styles, spicy soppressata and coppa, a piece of mortadella. And at the end of the party? Frequently you’re entrusted a platter that has a couple of pieces of each left. Not truly sufficient to package out another platter, however definitely excessive to get rid of.
The cured meats are likewise not actually at their prime at the end of the night. They’re a little dry and maybe curling at the edges. They have not spoiled, since they’re treated. However they aren’t best. Sure, it’s enough for one truly excellent sandwich, but what if there were a way to extend their life even further?
The prudent French developed a cheese spread called fromage fort as a method of conserving the little ends of cheese that were no longer worth serving. Mix the cheeses with a bit of leftover white wine, some spices, perhaps even an herb or spice, provide it all a quick blitz in the food processor, and you have a fantastic spread that is best for a 2nd gathering.
Ends Up, you can do a similar thing with your leftover cured meats. Because they do not have much intrinsic moisture left, they require a little help from some dairy, however provide the remnants of your meat platter a spin in your processor with some cheese, and you have a spreadable paté that’s scrumptious and will last a week in your fridge.
It’s so excellent, you might just overbuy your meats next time to guarantee you have enough to make this the next day.
Food drink Leftover Charcuterie Spread
- 6 oz. assorted charcuterie, cubed if required
- 2 oz. ricotta cheese, cottage cheese, cream cheese, or softened goat cheese
- 1 oz. grated hard cheese such as Parmigiano-Reggiano, pecorino, or aged cheddar
- 2 Tbsp. heavy cream or half-and-half
- Pinch of newly ground nutmeg
- Sea salt and black pepper
Pulse the meats in a food mill up until carefully ground. Include the cheeses and cream. Blend till smooth. Add nutmeg, and season with salt and pepper to taste. You may not need any salt at all, depending on the saltiness of the meat you begin with. Serve with bread or crackers, whole grain mustard, fig jam, and olives or cornichons.