Charcuterie Board an an extra
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Charcuterie Board an an extra

Charcuterie Board an an extra

Serves 4

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.

Preparation Time20 minutes
Cooking Time10 minutes


/ serving 4 people

1 unit(s)

Demi Baguette

(Contains Wheat, Barley May contain Walnuts, Sesame, Soy)

1 unit(s)

Gala Apple

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

56 g

Walnuts, chopped

(Contains Walnuts)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

125 g

Charcuterie Trio

1.5 cup

Extra Old White Cheddar Cheese

(Contains Milk)

2 tbsp

Brown Sugar

150 g

Boursin Garlic and Fine Herbs Cheese

(Contains Milk)


Nutrition Values

Calories700 kcal
Fat45 g
Saturated Fat21 g
Carbohydrate46 g
Sugar16 g
Dietary Fiber3 g
Protein26 g
Cholesterol125 mg
Sodium1310 mg
Trans Fat0 g
Potassium350 mg
Calcium400 mg
Iron2.5 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
Small Non-Stick Pan


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.