How To Jarcuterie: Individual Charcuterie with a Soufflé
Last week, The Fab Fête had the pleasure of working alongside the Chef de Cuisine of its sister company, Swift + Company, to create culinary magic for a feature in The Houston Chronicle. The article showcased Houston culinary experts’ take on the latest food trend: The Jarcuterie. The “Jarcuterie” has taken off in the food scene because of its individualized portions (perfect for entertaining during a pandemic!) and chic esthetic.
The Fab Fête and Swift + Company came up with the charcuterie in a cup showcasing The Fab Fête Signature soufflé as the base! Recreate this all in one appetizer for your next soiree. Here’s how:
Roasted Red and Yellow Grape Tomatoes en Brochette
Olive Rubbed Baguette Crisp
Prosciutto, Genoa Salami, Soppressata Piccante, and Herb Coated Ciliegine Mozzarella en Brochette
Pecorino “Cheese Straw”
Kalamata and Green Olives with Maple Caramelized Fig en Brochette
Granny Smith Apples and D’Anjou Pears
- Preheat oven to 325°F.
- Fill a 4-ounce ramekin (or dish of your choice with the same diameter as your serving vessel) with your Signature Cheese or White Corn and Truffle refill.
- Sprinkle almonds on top of the soufflé mixture and place on a tray in the oven for approximately 40 minutes.
- Thinly slice the baguettes and lay pieces of prosciutto on a baking tray and bake until crispy.
- Make homemade cheese straws or purchase similar ones called “Sharp Cheddar Sourdough Cheese Sticks” at Trader Joe’s.
- Place the red and yellow grape tomatoes coated in olive oil in the oven at 350°F for 5-6 minutes to roast, making sure they are still firm and not overcooked.
- Thinly slice pears and apples.
- Once the soufflé is cooked, let cool for 5-10 minutes and transfer into your serving vessel (Tip: If your soufflé is bigger than your vessel, cut down the soufflé using the vessel upside down to cut the perfect size).
- Place the cheese straw, baguette, and crispy prosciutto against the back of the glass.
- Layer the sliced pears and apples along the side of the glass.
- On a long skewer arrange olives, a quarter of a maple-glazed fig, and rolled prosciutto.
- On a shorter skewer add the oven-roasted grape tomatoes.
- Arrange on a longer skewer an assortment of cured meats and marinated ciliegine mozzarella on the end.
- Garnish with fresh pomegranate arils.
We hope you make this for your next at-home soiree and tag us on Instagram @thefabfete!