What type of drink pairs best with an aperitif board?

An aperitif board goes well with various types of drinks, such as wine, beer, champagne, or cocktails. It depends on the taste preferences of the guests and the dish that will be served after the aperitif board.

Can I prepare the aperitif board in advance?

Yes, you can prepare the aperitif board in advance and store it in the refrigerator. Make sure to package the products separately to keep them fresh. Take them out of the refrigerator shortly before serving.

Aperitif board full option

Name: Aperitif board full option
Cook time: 1 h
Total time: 1 h
Ingredients: goat-cheddar cheese ball; 125 gr. soft goat cheese; 150 gr. grated cheddar; black pepper; chives; pistachios; ricotta – tomato bowl; 250 gr. ricotta; 1 container of soft-dried tomatoes; 2 sprigs of flat-leaf parsley; stuffed coppa rolls; 100 gr. arugula; 150 gr. Coppa; red chicory salad; 3 heads of red chicory; pepper salt; 2 tbsp olive oil; pickled zucchinis; 2 small zucchinis; pepper and salt; 2 tbsp tarragon vinegar; celery sticks; 100 gr. 12-month aged prosciutto crudo (smoked ham); 10 white celery sticks; garnishes; Pickled red onion; Apple capers.; Bunches of yellow and red grapes; charcuterie; 0.5 Pepper salami.

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1 hour

Ideal for when friends come over, birthdays, or special occasions, a whole board full of snacks.

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Ingredients

What do you need?

Quantity:

goat-cheddar cheese ball
125 gr. soft goat cheese
150 gr. grated cheddar
black pepper
chives
pistachios

ricotta – tomato bowl
250 gr. ricotta
1 container of soft-dried tomatoes
2 sprigs of flat-leaf parsley

stuffed coppa rolls
100 gr. arugula
150 gr. Coppa

red chicory salad
3 heads of red chicory
pepper salt
2 tbsp olive oil

pickled zucchinis
2 small zucchinis
pepper and salt
2 tbsp tarragon vinegar

celery sticks
100 gr. 12-month aged prosciutto crudo (smoked ham)
10 white celery sticks

garnishes
Pickled red onion
Apple capers.
Bunches of yellow and red grapes

charcuterie
0.5 Pepper salami.
0.5 wild boar salami
100 g mortadella

cheeses
Le Doré de Lathuy
150 gr. Roche Baron
150 gr. pavé de Herve
100 gr. gruyère
150 gr. blue stilton

goat-cheddar cheese ball
125 gr. soft goat cheese
150 gr. grated cheddar
black pepper
chives
pistachios

ricotta – tomato bowl
250 gr. ricotta
1 container of soft-dried tomatoes
2 sprigs of flat-leaf parsley

stuffed coppa rolls
100 gr. arugula
150 gr. Coppa

red chicory salad
3 heads of red chicory
pepper salt
2 tbsp olive oil

pickled zucchinis
2 small zucchinis
pepper and salt
2 tbsp tarragon vinegar

celery sticks
100 gr. 12-month aged prosciutto crudo (smoked ham)
10 white celery sticks

garnishes
Pickled red onion
Apple capers.
Bunches of yellow and red grapes

charcuterie
0.5 Pepper salami.
0.5 wild boar salami
100 g mortadella

cheeses
Le Doré de Lathuy
150 gr. Roche Baron
150 gr. pavé de Herve
100 gr. gruyère
150 gr. blue stilton

Preparation method

How do you make this?

Prepare your largest board that you have at home

Goat-cheddar cheese ball Mix the grated cheddar and goat cheese together until a creamy mass.

Season with pepper and salt.

Pour onto plastic wrap and shape it nicely into a ball.

Let it set in the refrigerator for 30 minutes.

Chop the chives finely and mix with finely chopped pistachios.

Press the goat-cheddar ball into the pistachio-chive mixture, ensuring the ball is coated all around.

Place on a small plate and set on the board.

Ricotta-tomato bowl Place the ricotta in a nice bowl.

Chop the sun-dried tomatoes finely and place them on top.

Finish with finely chopped flat-leaf parsley.

Stuffed coppa Place the arugula in the center of the coppa slices, roll them tightly, and place on the board.

Red chicory Wash and cut the red chicory in half, season with pepper and salt, and drizzle with olive oil. (Endive can also be used, but this gives our dish an extra color)

Zucchini Cut the zucchini into sticks, drizzle with tarragon vinegar, and season with pepper and salt.

Fill a jar with red onion and one with apple capers.

Place some grapes here and there.

Slice the wild boar and pepper salamis and arrange them in layers on the board.

Wrap the prosciutto around the celery sticks.

Add the Tuc crackers.

Cut the Le Doré de Lathuy cheese in half, cut the gruyère into cubes, and place all the cheeses on the board.

Fold the mortadella into quarters and arrange it in between.

What a picture!!!