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Mediterranean Charcuterie Board


Whether you’re having a picnic, party or date night, a platter is always a great idea. And to us carnivores, a platter is never complete without a well curated charcuterie selection. It’s always amused me how much we South Africans have in common with the French in this arena. Biltong, droëwors and koue vleis are, after all, charcuterie (so fancy). We just don’t call it that. Once you’ve made the perfect meat selection, getting creative with the sides the fun part! From there, you can take your platter to a picnic, an al fresco table, or you can enjoy it from the comfort of your own bed.


 TIME: 1 hour | SERVES: 6


for roasted baby beetroots with basil yoghurt

650 g baby beetroots

olive oil

coarse salt

500 ml yoghurt

15 g fresh basil leaves, finely chopped

3 spring onions, chopped

salt and freshly ground black pepper

for the cream cheese and feta cheese pâté

125 g cream cheese

2 wheels feta cheese

45 ml cream

chives, finely chopped

freshly ground black pepper

olive oil

sugar snap peas

for the roasted tomatoes

200 g baby rosa tomatoes

olive oil

coarse salt and freshly ground black pepper

fresh thyme

for the charcuterie platter

Forage and Feast Tyrolean Speck

Forage and Feast Salame Milano

Forage and Feast Chorizo Coins

Forage and Feast Jamón Serrano

Forage and Feast Matured Pancetta

Forage and Feast Matured Coppa

to serve


fresh limes




for the roasted tomatoes

Heat the oven to 180 °C. Halve the tomatoes and place them on a baking tray. Drizzle with a little olive oil and season with salt and freshly ground black pepper. Sprinkle with fresh thyme leaves and place in the oven for about 10 minutes. The roasting time will depend on the size of your tomatoes. Roast till soft but still intact. Take out and serve warm or at room temperature.

for the roasted baby beetroots with basil yoghurt

Heat the oven to 180 °C. Place the baby beetroots in a saucepan and keep the stems on. Cover with water and bring to the boil. Cook till beetroots are soft. Drain and cut in half. Place the beetroots on a baking tray and drizzle with olive oil. Season with salt and place in the oven. Roast for about 20 minutes. Take out and let it cool. Mix the yoghurt, basil, spring onion and season with salt and pepper. Arrange the beetroots on top of the yoghurt.

for cream cheese and feta cheese pâté

Place the cream cheese, feta and cream in a food processor. Blend till smooth. Add the chives and season with black pepper. Spoon in a serving bowl and drizzle with a little olive oil. Serve with sugar snap peas.

for the charcuterie board

Arrange the meats on your board and serve with the roasted tomatoes, cream cheese pate and roasted beetroots. Serve your charcuterie board with toasted baquette, fresh figs, lime and grapes.

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