Autumn Charcuterie Spread with Persimmons

Name: Autumn Charcuterie Spread with Persimmons
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 10 servings
Ingredients: 6 oz fennel salami, thinly sliced; 4 oz prosciutto; 4 oz spicy soppressata, thinly sliced; 12 sweet piquante peppers, jarred, drained; 4 oz goat cheese, softened; 1 cup green olives; 10 oz pearl onions; 3/4 cup white wine vinegar; 1/2 cup water; 2 tbsp sugar; 1 tsp kosher salt; 3 fuyu persimmons; 1 cup walnuts, in shell and halves; 6 oz rye crispbread

A generous fall grazing table of fennel salami, prosciutto and soppressata with goat cheese stuffed peppers, quick pickled pearl onions, olives, persimmons and walnuts.

4.6 143 cooks rated this

Prep: 45 min
Cook: 5 min
Serves: 10
Level: Medium

Free recipe Jump to method

When persimmons hit the markets in late fall, they make a charcuterie spread look and taste seasonal with almost no effort. Crisp Fuyu persimmons are sweet like honeyed apricot, which works beautifully against spicy soppressata. The two small projects here, quick pickled pearl onions and goat cheese stuffed peppers, can be made a day ahead. Building directly on a linen cloth instead of a board lets the spread sprawl across the table. Snap the crispbread into rough shards rather than neat squares; it looks more inviting.

Ingredients

Serves 10

Method

Blanch the pearl onions in boiling water for 1 minute, shock in ice water and slip off the skins. Pack them into a pint jar.
Done
Bring the vinegar, water, sugar and salt to a simmer for 2 minutes, pour over the onions and cool at least 30 minutes, or refrigerate overnight.
Done
Spoon the goat cheese into a zip-top bag, snip a corner and pipe it into each drained pepper.
Done
Cut one persimmon into wedges, halve another crosswise to show the star pattern and leave the third whole for color.
Done
Spread a linen cloth and place small bowls of olives, pickled onions and stuffed peppers at uneven spacing as anchors.
Done
Fan the fennel salami in overlapping arcs, drape the prosciutto in loose folds and stack the soppressata in short piles near the peppers.
Done
Snap the crispbread into shards and lean them against the bowls, then fill gaps with persimmons and walnuts. Let the spread sit out 20 minutes before guests arrive so the meats lose their chill.
Done

Hand cutting a sausage into thin coins on a wooden board — Cutting a sausage into thin coins

Sliced salami and chorizo fanned across a small wooden board — Salami and chorizo sliced for the board

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