Plateau de charcuterie
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Plateau de charcuterie

Plateau de charcuterie

4 portions | avec cheddar blanc vieilli, confiture de figues au vinaigre balsamique et noix confites

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!

Noix de Grenoble

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes
Temps de cuisson10 minutes


/ sert 4 personnes

1 pièce(s)


(Contient Blé, Orge Peut contenir Noix de Grenoble, Sésame, Soya)

1 pièce(s)

Pomme Gala

2 cs

Tartinade de figues

(Peut contenir Soya, Crustacés, Lait, Sésame, Poisson, Sulfites, Blé, Moutarde, Oeuf)

56 g

Noix de Grenoble, hachées

(Contient Noix de Grenoble)

2 cs

Glaçage balsamique

(Contient Sulfites)

125 g

Trio de charcuteries

1.5 tasse(s)

Cheddar blanc extra fort

(Contient Lait)

2 cs


150 g

Boursin ail et fromage d'herbes fins

(Contient Lait)


Informations nutritionnelles

Énergie (kcal)700 kcal
Graisses45 g
dont saturés21 g
Glucides46 g
dont sucres16 g
Fibres3 g
Protéines26 g
Cholestérol125 mg
Sel1310 mg
Gras Trans0 g
Potassium350 mg
Calcium400 mg
Fer2.5 mg


Plaque de cuisson
Cuillères à mesurer
Petit bol
Papier sulfurisé
Petite poêle antiadhésive


Toast crostini
  • 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 Boursin 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 chorizo next to boursin. (TIP: We like layering in an arc shape.)
  • Place bowl with balasmic fig spread on board. Fill remaining gaps on board with candied walnuts, apple slices and crostini.
  • Use remaining balsamic glaze for drizzling, if desired.