It transpires to the very best of us. We go to the charcuterie part of the grocery shop to establish a platter for a celebration and head down the rabbit gap of scrumptious remedied meats. Slim, melting leaves of prosciutto, cured salamis of all models, spicy soppressata and coppa, a slab of mortadella. And at the end of the bash? Typically you are still left with a platter that has just one or two slices of each individual remaining. Not truly enough to package out a different platter, but unquestionably too a great deal to throw away.
The fixed meats are also not truly at their primary at the close of the night time. They are a small dry and probably curling at the edges. They haven’t absent undesirable, due to the fact they’re remedied. But they are not great. Sure, it’s more than enough for just one actually fantastic sandwich, but what if there were a way to increase their life even even further?
The frugal French produced a cheese spread termedfromage fortas a way of saving the minor ends of cheese that have been no lengthier worth serving. Mix the cheeses with a bit of leftover wine, some seasonings, it’s possible even an herb or spice, give it all a fast blitz in the food processor, and you have a fantastic spread that is ideal for a 2nd collecting.
Turns out, you can do a similar point with your leftover remedied meats. Given that they really don’t have much inherent dampness remaining, they need a small help from some dairy, but give the remnants of your meat platter a spin in your processor with some cheese, and you have a spreadable paté that is delightful and will very last a 7 days in your fridge.
It is so fantastic, you might just overbuy your meats upcoming time to make certain you have more than enough to make this the following day.
Leftover Charcuterie Spread
- six oz. assorted charcuterie, cubed if essential
- two oz. ricotta cheese, cottage cheese, product cheese, or softened goat cheese
- 1 oz. grated really hard cheese these kinds of as Parmigiano-Reggiano, pecorino, or aged cheddar
- two Tbsp. large cream or fifty percent-and-half
- Pinch of freshly ground nutmeg
- Sea salt and black pepper
Pulse the meats in a food stuff processor until finely ground. Incorporate the cheeses and cream. Mix until finally easy. Add nutmeg, and period with salt and pepper to taste. You may perhaps not will need any salt at all, relying on the saltiness of the meat you start out with. Serve with bread or crackers, whole grain mustard, fig jam, and olives or cornichons.