Charcuterie Board
with Aged White Cheddar, Balsamic Fig Jam and Candied Nuts- Lait
- Orge
- Blé
- Noix de Grenoble
- Sulfites
- Peut contenir des traces d’allergènes
- Noix
- Sésame
- Soya
- Poisson
- Oeuf
- Moutarde
- Blé
- Sulfites
- Gluten
- Lait
- Crustacés
- Arachides
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!
Ingrédients
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 : Noix, Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Sulfites, Gluten, Lait, Crustacés)
56 g
Noix de Grenoble, hachées
(Contient: Noix de Grenoble)
2 cs
Glaçage balsamique
(Contient: Sulfites Peut contenir : Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Gluten, Lait, Crustacés)
125 g
Trio de charcuteries
1 pièce(s)
Cheddar blanc extra fort
(Contient: Lait)
2 cs
Cassonade
(Peut contenir : Noix, Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Sulfites, Lait, Crustacés, Arachides)
Pas inclus dans votre livraison
0.13 cc
Sel*
½ cs
Huile*
Ustensiles
Instructions
- 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 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.
