Galentine's Day Charcuterie Board
with Goat Cheese Dip, Proscuitto Rolls and Salami Chips
This Galentine's Day, gather all your besties for a charcuterie extravaganza! Baked goat cheese dip, prosciutto-wrapped pear rolls, crisp salami chips and dill-garlic hummus come together to make a sweet and savoury feast that is sure to delight.
Ingredients: Demi baguette (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Charcuterie trio (cervelat salami (pork, salt, sugars (dextrose), spices, sodium erythorbate, smoke flavour, garlic powder, lactic acid starter culture, sodium nitrite, sodium nitrate, natural smoke), chorizo sausage (pork, salt, spices, sugars (sugar, dextrose), garlic, sodium ascorbate, lactic acid starter culture, sodium nitrite, natural smoke), speck prosciutto (pork, salt, spices and spice extracts, sugar, granulated garlic, sodium ascorbate, starter culture, sodium nitrite, sodium nitrate, natural smoke)) • Pear • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, sea salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Grapes • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Arugula and spinach mix (arugula, spinach) • Chives • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Charcuterie Trio
1 unit(s)
Demi Baguette
(Contains: Barley, Wheat May contain traces of: Tree nuts, Sesame, Soy)
1 unit(s)
Pear
85 g
Red Grapes
28 g
Arugula and Spinach Mix
7 g
Chives
½ cup
Goat Cheese, crumbled
(Contains: Milk)
4 unit(s)
Cream Cheese
(Contains: Milk)
2 tbsp
Fig Spread
(May contain traces of: Tree nuts, Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
8 tbsp
Hummus
(Contains: Sesame May contain traces of: Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Tree nuts, Sesame, Soy, Mustard, Wheat, Milk, Peanuts)
Not included in your delivery
2 tbsp
Milk*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- In a small bowl of hot water, place sealed cream cheese packets to soften.
- Wash and dry all produce.
- On a parchment-lined baking sheet, arrange salami. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Roast in the middle of the oven for 8-11 min, until crispy. (NOTE: For 4 servings, roast in the top and middle of the oven.)
- Meanwhile, cut baguette into 1/4-inch slices.
- In a small microwave-safe bowl, melt garlic spread for 15 sec. (TIP: If preferred, melt garlic spread in a small pan on medium-low heat.)
- When salami chips are done, transfer to a plate. Discard parchment paper.
- Add baguette slices to the same baking sheet, then brush with garlic spread.
- Bake baguette slices in the top of the oven for 5-8 min, until lightly golden. (TIP: Make sure they don't burn!) (NOTE: For 4 servings, bake in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, in another small bowl, combine Dill-Garlic Spice Blend and hummus.
- Thinly slice chives.
- Halve grapes.
- Core, then cut pear into 1/2-inch slices.
- Very finely chop proscuitto salami.
- In another small bowl, combine grapes and 1/2 tbsp (1 tbsp) fig spread.
- In a medium bowl, whisk together cream cheese, goat cheese, 1 tbsp (2 tbsp) fig spread and 2 tbsp (4 tbsp) milk, until smooth. Stir in half the chives and chopped proscuitto salami. Season with salt and pepper.
- Transfer mixture to a small oven-proof serving dish. Top with fig-glazed grapes. Bake in the middle of the oven for 6-8 min, until warmed through.
- Meanwhile, in another medium bowl, whisk together 1/2 tbsp (1 tbsp) fig spread and 1/2 tbsp (1 tbsp) oil. (TIP: We love to use olive oil in this recipe.) Add arugula and spinach mix. Season with salt and pepper, then toss to coat.
- Halve each proscuitto slice.
- Arrange pears and arugula-spinach mix on one end of each proscuitto slice. Carefully wrap the proscuitto around the pear and spinac and arugula mix.
