Plateau de charcuterie pour la Fête des Mères
4 portions | avec Boursin, fruits frais et pacanes au miel
Voici votre hors-d'œuvre par excellence pour célébrer la fête des mères! Sur ce plateau généreux, vous trouverez du cheddar blanc fort, du Boursin crémeux et de délicieuses viandes séchées Servez-le avec votre boisson préférée en hommage parfait à maman!
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.
Ingrédients
1 pièce(s)
Orange
1 pièce(s)
Cheddar blanc extra fort
(Contient Lait)
125 g
Trio de charcuteries
1 pièce(s)
Miel
56 g
Pacanes
(Contient Pacanes, Noix Peut contenir Noix)
1 cc
Cannelle moulue
(Peut contenir Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame)
1 pièce(s)
Poire
1 pièce(s)
Demi-baguette
(Contient Blé, Orge Peut contenir Noix de Grenoble, Avoine, Seigle, Sésame, Soya, Triticale)
150 g
Boursin ail et fromage d'herbes fins
(Contient Lait)
Pas inclus dans votre livraison
1.5 cs
Huile*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Slice baguette crosswise into 1/4-inch slices.
- Arrange slices on an unlined baking sheet. Drizzle 1 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat.
- Broil 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.)
- Zest orange.
- Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go.
- When peeled completely, place orange on its side and cut into 1/2-inch half-moons.
- Halve, core, then cut pear into 1/2-inch slices.
- Heat a small non-stick pan over medium heat.
- While the pan heats, place a piece of parchment paper on a plate.
- When the pan is hot, add pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
- Add half the honey, 1/2 tsp cinnamon and orange zest. Season with salt. Cook, stirring often, until honey melts and a caramel-like glaze coats pecans, 30 sec-1 min. Remove from heat.
- Transfer pecans to the parchment paper. (NOTE: Do not touch pecans. They will be VERY hot.) Set aside to cool completely, 15 min.
- 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 remaining chorizo next to brie. (TIP: We like layering in an arc shape.).
- Fill remaining gaps on board with candied pecans, pear slices, orange slices and crostini.
- Use remaining honey for drizzling if desired.