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Charcuterie Board
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Charcuterie Board

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!

Walnuts/Noix de Grenoble

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes


/ serving 4 people

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


0.13 tsp



Nutrition Values

Calories660 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate44 g
Sugar11 g
Dietary Fiber3 g
Protein30 g
Cholesterol95 mg
Sodium1410 mg
Trans Fat0.5 g
Potassium350 mg
Calcium450 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Small Bowl
Parchment Paper
Non-Stick Pan


Toast crostini

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

Candy walnuts

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.

Assemble and serve

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.

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