Charcuterie Board
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Charcuterie Board

Charcuterie Board

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!

Allergènes:
Lait
•Orge
•Blé
•Noix de Grenoble
•Sulfites

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
DifficultéIntermédiaire

Ingrédients

/ sert 4 personnes

125 g

Brie

(Contient Lait)

1 pièce(s)

Demi-baguette

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

1 pièce(s)

Pomme Gala

2 cs

Tartinade de figues

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

56 g

Noix de Grenoble, hachées

(Contient Noix de Grenoble Peut contenir Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame, Soya)

2 cs

Glaçage balsamique

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

125 g

Trio de charcuteries

1 pièce(s)

Cheddar blanc extra fort

(Contient Lait)

2 cs

Cassonade

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

Pas inclus dans votre livraison

½ cs

Huile*

0.13 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)560 kcal
Graisses33 g
dont saturés14 g
Glucides43 g
dont sucres16 g
Fibres3 g
Protéines22 g
Cholestérol70 mg
Sel800 mg
Gras Trans0.2 g
Potassium150 mg
Calcium550 mg
Fer2.5 mg

Ustensiles

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

Instructions

Toast crostini
1
  • 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!)
Prep
2
  • 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
3
  • 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
4
  • 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 chorizo next to brie. (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.