Cheese and delicatessen plateau

Name: Cheese and delicatessen plateau
Prep time: 20 min
Yield: 8
Cuisine: Québécoise
Ingredients: 250g classic Breemster cheese; 200g Pied-De-Vent cheese; 400g Tomme au cidre de pommes cheese; 100g Highland blue cheese; 200g prosciutto in thin slices; 200g Bündnerfleisch (viande des grisons, which is smoked beef); 130g Leeroy sausages from Charcutiers Pork Shop; 130g Jack sausages from Charcutiers Pork Shop; 250ml calabrese olives; 200g duck liver pâté; 150g artisan crisps, like cranberry and fennel, raisins and cassis, apricots and rosemary; 1 or 2 regular bread baguette; 1 or 2 black olives bread baguette

Preparation 20 min
Servings 8
Freezing I do not suggest

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Ingredients

250g classic Breemster cheese
200g Pied-De-Vent cheese
400g Tomme au cidre de pommes cheese
100g Highland blue cheese
200g prosciutto in thin slices
200g Bündnerfleisch (viande des grisons, which is smoked beef)
130g Leeroy sausages from Charcutiers Pork Shop
130g Jack sausages from Charcutiers Pork Shop
250ml calabrese olives
200g duck liver pâté
150g artisan crisps, like cranberry and fennel, raisins and cassis, apricots and rosemary
1 or 2 regular bread baguette
1 or 2 black olives bread baguette

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Preparation

Take out your most amazing presentation plates and boards then spread everything like a ninja. For the cheese, I suggest yo let them rest 10-15 minutes at room temperature before serving. Eat, drink and be merry!