Summer Charcuterie Board
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Summer Charcuterie Board

Summer Charcuterie Board

Serves 4 | with Peaches and Apricot-Thyme Jam

This summer inspired charcuterie board has something for everyone! Creamy brie, sharp cheddar and plenty of sweet savoury apricot-thyme jam to top your crostini.

Allergens:
Milk
Barley
Wheat
Walnuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

/ serving 4 people

170 g

Extra Old White Cheddar Cheese

(Contains Milk)

125 g

Brie Cheese

(Contains Milk)

2 g

Sandwich Bun

(Contains Barley, Wheat)

2 unit

Peach

125 g

Charcuterie Trio

56 g

Walnuts, chopped

(Contains Walnuts)

2 tbsp

Brown Sugar

4 tbsp

Apricot Spread

7 g

Thyme

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

1 tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories750 kcal
Fat48 g
Saturated Fat20 g
Carbohydrate50 g
Sugar26 g
Dietary Fiber4 g
Protein32 g
Cholesterol105 mg
Sodium1380 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.

Utensils

Baking Sheet
Measuring Spoons
Parchment Paper

Instructions

Toast crostini
1

Before starting, preheat the broiler to high. Wash and dry all produce. Slice bun 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!)

Prep and make apricot-thyme jam
2

Halve each piece of prosciutto lengthwise. (TIP: Use kitchen shears to cut directly through prosciutto.) Cut four sections off peaches, avoiding the pit. Cut each section into 1/4-inch slices. Strip 2 tsp thyme leaves from stems, then finely chop. Melt 1 tbsp butter in a small pot over medium heat. Stir in apricot spread and thyme. Cook, stirring occasionally, until warmed through, 2-3 min. Remove from heat and transfer to a small serving bowl.

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 remaining chorizo next to brie. (TIP: We like layering in an arc shape.). Place bowl with apricot-thyme jam on board. Fill remaining gaps on board with candied walnuts, peach slices and crostini

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