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Spring into Summer Charcuterie Board
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Spring into Summer Charcuterie Board

Spring into Summer Charcuterie Board

Serves 4 | with Blueberry Balsamic Jam, Sweet 'n' Salty Cashews and Brie

Summer is just around the corner and what better way to celebrate than with a jam packed charcuterie board perfect for entertaining! Filled white sweet and salty roasted cashews, creamy brie and plenty of seasonal fruit.

Cashews/Noix de cajou

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

Preparation Time20 minutes


/ serving 4 people

125 g

Charcuterie Trio

170 g

Red Grapes

125 g

Brie Cheese

(Contains Milk)

170 g

Extra Old White Cheddar Cheese

(Contains Milk)

2 unit

Sandwich Bun

(Contains Barley, Wheat)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 tbsp

Blueberry Jam

56 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

1 tsp

Chili Powder

2 tbsp

Brown Sugar

2 unit


Not included in your delivery

1.5 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories750 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate59 g
Sugar28 g
Dietary Fiber4 g
Protein32 g
Cholesterol95 mg
Sodium1350 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


Toast crostini

Before starting, preheat the oven to 450ºF. Wash and dry all produce. Slice sandwich buns crosswise into 1/4-inch slices.Arrange sandwich bun slices on an unlined baking sheet. Drizzle 1 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat. Broil sandwich bun 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 sweet 'n' salty cashews

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 cashews. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on cashews so they don't burn!)Add brown sugar, 1/4 tsp chili powder and measured water. Season with salt. Cook, stirring often, until a caramel-like glaze coats cashews, 1-2 min. Remove from heat. Transfer cashews to the parchment paper. (NOTE: Do not touch cashews. They will be VERY hot.) Set aside to cool completely, 15 min.


Halve each piece of prosciutto lengthwise. (TIP: Use kitchen shears to cut directly through prosciutto.)Halve, pit, then cut peach into 1/2-inch slices.Combine blueberry jam and half the balsamic glaze in a small bowl. Reserve remaining balsamic glaze for serving. (TIP: Run jam packets under warm water for 15-30 sec to soften before using.)

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 blueberry balsamic jam on board. Fill remaining gaps on board with grapes, peach slices, cashews and crostini.Use remaining balsamic glaze for drizzling, if desired.

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