Roasted "Reblochon"

Arrange a rack in top of oven or toaster oven, and preheat broiler to high. Unwrap cheese; use a thin, sharp knife to cut wheel in half lengthwise, creating two half-moons. Turn one half-moon onto its cut side; cut lengthwise through the side of cheese to create two identical halves. Arrange cheese cut side up to form a round in a small 4- to 6-inch skillet. Repeat with remaining half-moon. Keep skillets with cheese chilled until ready to serve.

Just before serving, divide potatoes, charcuterie, sausage, baguette, cornichons, mustard, and salad among plates. Place skillets directly under broiler; roast cheese until top is lightly crisped and golden in spots and cheese is just pourable, 3 to 5 minutes. Working quickly, pour cheese from 1 pan over each plate. Serve immediately.