It transpires to the ideal of us. We go to the charcuterie area of the grocery retailer to develop a platter for a bash and head down the rabbit hole of delectable remedied meats. Skinny, melting leaves of prosciutto, remedied salamis of all models, spicy soppressata and coppa, a slab of mortadella. And at the end of the social gathering? Usually you are left with a platter that has just one or two slices of each still left. Not genuinely plenty of to kit out an additional platter, but undoubtedly also substantially to throw absent.
The cured meats are also not definitely at their key at the stop of the evening. They’re a minor dry and probably curling at the edges. They have not gone undesirable, since they’re cured. But they aren’t great. Sure, it is ample for a single genuinely fantastic sandwich, but what if there were a way to prolong their existence even further?
The frugal French produced a cheese unfold identified asfromage fortas a way of preserving the very little ends of cheese that were being no lengthier well worth serving. Blend the cheeses with a little bit of leftover wine, some seasonings, possibly even an herb or spice, give it all a brief blitz in the meals processor, and you have a superb unfold that is perfect for a second accumulating.
Turns out, you can do a identical matter with your leftover fixed meats. Due to the fact they really don’t have much inherent dampness still left, they need a minor assistance from some dairy, but give the remnants of your meat platter a spin in your processor with some cheese, and you have a spreadable paté that is tasty and will previous a week in your fridge.
It is so good, you may possibly just overbuy your meats next time to ensure you have sufficient to make this the up coming working day.
Leftover Charcuterie Unfold
- 6 oz. assorted charcuterie, cubed if desired
- two oz. ricotta cheese, cottage cheese, cream cheese, or softened goat cheese
- 1 oz. grated challenging cheese these kinds of as Parmigiano-Reggiano, pecorino, or aged cheddar
- 2 Tbsp. hefty cream or 50 %-and-50 percent
- Pinch of freshly ground nutmeg
- Sea salt and black pepper
Pulse the meats in a meals processor until finally finely ground. Incorporate the cheeses and cream. Blend until clean. Increase nutmeg, and time with salt and pepper to taste. You may well not need to have any salt at all, depending on the saltiness of the meat you commence with. Serve with bread or crackers, total grain mustard, fig jam, and olives or cornichons.