Our Plans
Summer Sunset Charcuterie Board
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Summer Sunset Charcuterie Board

Summer Sunset Charcuterie Board

Serves 4 | with Whipped Honey Ricotta and Pumpkin Spiced Pecans

As the nights start to get a little cooler, cozy up with this charcuterie spread filled with fall flavours like thyme, pecans, fresh apples and, of course, pumpkin pie spice!


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

Preparation Time25 minutes


/ serving 4 people

170 g

Extra Old White Cheddar Cheese

(Contains Milk)

125 g

Brie Cheese

(Contains Milk)

125 g

Charcuterie Trio

2 piece

Demi Baguette

(Contains Gluten, Barley)

170 g

Red Grapes

2 piece

Gala Apple

56 g

Pecans, chopped

(Contains Pecans/Pacanes)

1 tbsp


100 g

Ricotta Cheese

(Contains Milk)

½ tsp

Pumpkin Pie Spice

7 g


Not included in your delivery

1 tbsp


0.06 tsp


0.06 tsp


1 tbsp



Nutrition Values

Calories860 kcal
Fat38 g
Saturated Fat20 g
Carbohydrate71 g
Sugar22 g
Dietary Fiber5 g
Protein37 g
Cholesterol111 mg
Sodium1600 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
Parchment Paper
Small Bowl
Medium Bowl


Toast crostini

Before starting, preheat the oven to broil. Wash and dry all produce. 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!)

Make pumpkin spiced pecans

Heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. Measure 1 tbsp water into a small bowl. Set aside.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 1 tbsp sugar, 1/2 tsp Pumpkin Pie Spice and measured water. Season with salt. Cook, stirring often, until a caramel-like glaze coats pecans, 1-2 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.

Prep and make whipped ricotta

Halve each piece of prosciutto lengthwise. (TIP: Use kitchen shears to cut directly through prosciutto.)Core, then cut apple into 1/2-inch slices.Strip 2 tsp thyme leaves from stems, then roughly chop.Add ricotta, half the thyme, 1/8 tsp salt and 1/8 tsp pepper to a medium bowl. Using a spatula or hand mixer, beat until smooth, 1 min. Transfer ricotta to a serving dish, then sprinkle remaining thyme over top. Drizzle honey over top.

Finish and serve

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 whipped ricotta on the board. Fill remaining gaps on the board with grapes, apple slices, pecans and crostini.