French Charcuterie Cups

5 from 1 vote

This French Charcuterie Cups recipe shows you how to create a French charcuterie board in adorable single-serving jars or cups.

Prep Time20

Total Time20

Servings:

Calories: 799kcal

Author: Chef Molly Pisula

Ingredients

1 small bunch grapes
3 ½ ounces nuts cashews, walnuts, pecans, or almonds
3 ounces Saucisson Sec dried pork sausage
6 cheese straws or other breadsticks
3 ounces Jambon de Paris
3 ounces Jambon de Bayonne
3 ounces Camembert or Brie cheese
3 ounces Comté or Gruyère cheese
3 ounces firm goat cheese
24 olives pitted
12 cornichons
30 berries blueberries, raspberries, or blackberries

Instructions

To assemble jarcuterie, start with a layer of grapes on the bottom of each jar.
Cover with a layer of nuts.
Cut sausage into slices and add to each jar.
Place 1-2 cheese straws in each jar.
Roll up slices of ham and add to jar, or fold up and use toothpicks to secure them.
Slice cheese into cubes, circles, or wedges, and add to the jar using toothpicks.
Add the olives and cornichons to the ends of the toothpicks holding meats or cheeses.
Thread berries onto their own toothpicks and add to jars.

Notes

Make-Ahead: Charcuter cups are best assembled not long before you want to serve them, both because the jars are delicate and awkward to store in a refrigerator, and also because the ingredients will start to dry out. If you can move them carefully, you can store them for a couple of hours, but ideally I would not make them much farther in advance than that. (And avoid putting cheese straws or breadsticks in the refrigerator—wait to add those until you are ready to serve.)

Wine Pairing: Since this is a French-inspired dish, French wines are an excellent pairing! If you know what region of France your meats or cheeses came from, it’s perfect to serve them with a wine from that region as well. Both red or white wines are great pairings for charcuterie. I often choose a medium-bodied red wine that’s a bit fruity—something like a Pinot Noir or a Cabernet Franc. You might also choose a light white wine that’s a little on the sweet side but still has some acid to it, for example a Chenin Blanc. That would be a lovely pairing for the salty ham and rich cheeses.

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