Flower Brand Cured Pork Liver Pâté 2.65 oz (Pack of 6)

STEP BY STEP

1. Arrange your cheeses.
2. Arrange your charcuterie selection around the cheeses.
3. Add the accoutrements like small bowls of jam or cornichones and mustard.
4. Arrange fruits around the board.
5. Fill in with nuts and other garnishes.
6. Serve with bread and crackers.

Tips (1/2)

• For aesthetic purposes I love to plate things on rustic wood cheese boards with pretty silver cheese spreaders.
• Another good choice is slate because you can write the names of the cheeses in chalk.
• You can typically allot 2 ounces of cheese and charcuterie per person when deciding how much to buy.

Tips (2/2)

• Cheese is best served at room temperature.
• Whole Foods has a great cheese selection and deli counter. Trader Joe’s sells great cheeses on a budget and already packaged meat selections.
• Offer cheese knives for each cheese so flavors don’t mingle. Hard cheeses will also require a different type of knife than soft cheeses. Find a full set here.

Ingredients

Mushroom Pâté

Instructions

1. Melt the butter in a sauté pan over medium heat.
2. Add the garlic and shallots and sauté for only a few minutes until the shallots soften but do not brown.
3. To the garlic and shallots add the mushrooms, thyme, salt and pepper and cook until the mushrooms have shrunken and are just beginning to brown.
4. Add the white wine and reduce until the liquid has practically cooked off.
5. Let the mushroom mixture cool to room temperature before adding it to the food processor along with the ground toasted pecans.
6. Process for a few minutes until the pate is completely smooth, then pulse in the softened butter until well combined and smooth.
7. Transfer the pate to a serving dish, cover with plastic wrap and chill for several hours before serving.

Note

To make the bruschetta simply toast small slices of baguette under the broiler. Top with a little of the mushroom pate and finally medium sized scallops that have been lightly pan seared in butter.

Ingredients