Rosette de Lyon Charcuterie Board
A classic French saucisson, a nutty alpine cheese, crisp crackers, and a few sweet-and-savory spreads — here's how to build a charcuterie board that looks impressive and takes almost no cooking.
Rosette de Lyon is a classic French dry sausage — mild, clean, and a little nutty — which makes it the perfect anchor for a charcuterie board. It plays well with everything and doesn't fight the cheese or the spreads.
We build around it with our nutty Highland Alpine cheese, crisp sourdough crackers, and a sweet-savory trio of cherry fig mostarda, whiskey peach jam, and creamed honey. A handful of dark chocolate almonds and some fresh fruit round it out.
There's no real cooking here — just smart shopping and a little arranging. It's the easiest way to feed a crowd and look like you tried.
Ingredients
For the Board
4 oz Rosette de Lyon salami, thinly sliced
For the Spreads & Extras
1 jar Cherry Fig Mostarda
1 jar Colorado Whiskey Peach
1 spoonful Boulder Creamed Honey
1 handful Almonds & Sea Salt in Dark Chocolate
fresh fruit (grapes, figs, or apple slices)
dried fruit, olives, and cornichons
fresh herbs, for garnish
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Instructions
Pull the rosette de lyon and the alpine cheese from the fridge about 30 to 45 minutes ahead so they come to room temperature.
Set two or three small bowls on a large board and fill them with the cherry fig mostarda, whiskey peach jam, and a spoonful of creamed honey.
Cut the alpine cheese into a mix of wedges and cubes and place it in a couple of spots around the board.
Fold or roll the rosette de lyon slices into loose ribbons and rosettes and arrange them in clusters.
Fan the crackers along one edge and tuck a few in the open spaces.
Fill the remaining gaps with the dark chocolate almonds, fresh and dried fruit, olives, and cornichons. Finish with a few sprigs of herbs and serve.
Chef Notes
Take the salami and cheese out of the fridge 30 to 45 minutes before serving. Cured meat and good cheese both taste fuller at room temperature.
Build in order: bowls first, then cheese, then meat, then crackers, then fill every gap with the extras. A board should look generous and a little overflowing — empty space is the only real mistake.
Substitutions & Tips
Any of our salami work beautifully on a board — mix in a spicier one like Calabrese or a fennel-forward Finocchiona for variety.
Short on time? Turn the same ingredients into our Baked Brie with Saucisson Sec & Cherry-Fig Mostarda for a warm, one-dish version.
Serving & Storage
Serve at room temperature, and put the board out right before guests arrive so nothing dries out.
Wrap and refrigerate leftover salami and cheese separately; they'll keep for several days. The jars and crackers store as labeled, so a board like this is easy to reassemble from what's left.
Published
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