Summer Market Breakfast Board
A colourful French-style charcuterie board piled with cured meats, ash-rinded cheese, avocado, heirloom tomatoes, radishes, gherkins and lamb's lettuce alongside a crisp baguette.
Nutrition per serving
In the clinic
Charcuterie board this version
Compared to Charcuterie board (typical version, estimated)
A classic charcuterie board typically leans heavily on fatty cured meats, full-fat aged cheeses and white bread, with little fresh produce to balance it.
| Per serving | Charcuterie board | This recipe | Difference |
|---|---|---|---|
| Calories | 680 kcal | 480 kcal | −29% |
| Carbs | 32g | 28g | −12% |
| Fat | 48g | 30g | −37% |
| Saturated fat | 18g | 9g | −50% |
| Sugar | 3g | 4g | +33% |
| Sodium | 1500mg | 980mg | −35% |
| Fibre | 2g | 6g | +200% |
| Protein | 26g | 24g | −8% |
What changed
-
Aged hard cheeses such as Comté or mature Cheddar Ash-rinded soft goat's cheese
Soft goat's cheese has noticeably less saturated fat per gram than most hard cheeses, which helps keep total saturated fat down across the board.
-
Large portions of one or two fatty salamis Small amounts of salami alongside leaner cured ham
Pairing a modest quantity of salami with thin-sliced cured ham delivers satisfying depth of flavour with less overall saturated fat.
-
Plain white bread as the only base Sourdough baguette plus avocado as a spread
Avocado adds monounsaturated fat, which supports healthy blood-cholesterol levels, replacing some of the butter often spread on bread.
-
Little or no fresh produce Heirloom tomatoes, radishes, green tomatoes, gherkins and lamb's lettuce
Tripling the vegetable content raises fibre and potassium, which helps moderate blood pressure, while adding colour and crunch.
Both figures are estimates per serving. The comparison is a typical traditional version of the dish, not a specific product.
Priyanka shared this generous spread in the family group chat, assembled straight from a summer market haul. It is the kind of breakfast that works for adults and children alike: pull up a chair, tear off some baguette, and graze.
Ingredients
- 1 Sourdough baguette, torn into rough chunks to share
- 150 g Pâté de campagne, sliced
- 80 g Cured ham, thinly sliced
- 60 g Dry-cured salami, sliced
- 150 g Ash-rinded soft goat's cheese, left in its wrapping and unwrapped at the table
- 2 Ripe avocados, halved and stoned
- 2 Large ripe tomatoes, thickly sliced
- 100 g Green tomatoes, sliced into rounds
- 1 Bunch of radishes, washed, roots trimmed, leaves left on if fresh
- 60 g Cornichons, drained
- 8 Pickled silverskin onions, drained
- 60 g Lamb's lettuce, washed and dried
- Flaky sea salt, to taste
- Black pepper, freshly ground, to taste
Compared to Charcuterie board (typical version, estimated)
29% fewer calories12% less carbs37% less fat200% more fibre Full comparison ↑Instructions
Remove the goat's cheese from the fridge at least 20 minutes before serving so it softens and its flavour opens up.
Lay a large wooden board or serving platter on the table.
Arrange the pâté de campagne in slices at one end of the board, then fan the cured ham beside it and tuck the salami slices in overlapping rounds nearby.
Unwrap the goat's cheese and place it with its paper on the board so guests can see the ash rind clearly.
Halve the avocados, remove the stones and place them cut-side up on the board; guests can scoop the flesh directly onto bread.
Arrange the sliced ripe tomatoes in one section and the green tomato rounds in another, then scatter the radishes beside them.
Pile the cornichons and pickled onions into a small bowl or cluster them on the board.
Mound the lamb's lettuce in the remaining space.
Tuck the baguette chunks along the edges or in a separate basket.
Finish with a pinch of flaky salt and a few grinds of black pepper over the vegetables and avocado, then serve immediately.