Charcuterie Board
Serves 4 | with Aged White Cheddar, Balsamic Fig Jam and Candied Nuts
We all know a charcuterie board is a go-to appetizer for entertaining. This packed board features sharp white cheddar, creamy brie and savoury cured meats. Pair it with your favourite beverage for the ultimate cozy night in with friends!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Brie Cheese
(Contains Milk)
1 unit
Demi Baguette
(Contains Gluten, Barley)
1 unit
Gala Apple
2 tbsp
Fig Spread
56 g
Walnuts, chopped
(Contains Walnuts/Noix de Grenoble)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
125 g
Charcuterie Trio
170 g
Extra Old White Cheddar Cheese
(Contains Milk)
2 tbsp
Brown Sugar
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce Slice baguette crosswise into 1/4-inch slices. Arrange baguette slices on an unlined baking sheet. Drizzle 1 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat. Broil baguette slices in the middle of the oven until golden brown and crisp, 3-5 min. (TIP: Keep an eye on them so they don’t burn!)
Halve each piece of prosciutto lengthwise. (TIP: Use kitchen shears to cut directly through prosciutto.) Cut apple into 1/4-inch slices. Combine fig spread and half the balsamic glaze in a small bowl. Reserve remaining balsamic glaze for serving
Heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. Measure 2 tbsp water into a small bowl. Set aside. When the pan is hot, add walnuts. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don’t burn!) Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats walnuts, 30 sec-1 min. Remove from heat. Transfer walnuts to the parchment paper. (NOTE: Do not touch walnuts. They will be VERY hot.) Set aside to cool completely, 15 min.
Remove brie from packaging and place on one corner of a large platter or board. Remove cheddar from packaging and place on the opposite corner. Pile prosciutto in the centre. Arrange half the salami and half the chorizo in a slightly overlapping layer next to cheddar. Repeat with remaining salami and remaining chorizo next to brie. (TIP: We like layering in an arc shape.). Place bowl with balsamic fig spread on board. Fill remaining gaps on board with candied walnuts, apple slices and crostini. Use remaining balsamic glaze for drizzling, if desired.
