Spring into Summer Charcuterie Board
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Spring into Summer Charcuterie Board

Spring into Summer Charcuterie Board

with Blueberry Balsamic Jam, Sweet 'n' Salty Cashews and Boursin

Summer is just around the corner and what better way to celebrate than with a jam-packed charcuterie board perfect for entertaining! Sweet and salty roasted cashews are a tasty match for creamy Boursin and plenty of seasonal fruit.


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

Preparation Time20 minutes
Cooking Time15 minutes


serving amount

125 g

Charcuterie Trio

170 g

Red Grapes

1.5 cup

Extra Old White Cheddar Cheese

(Contains Milk)

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 unit(s)

Blueberry Jam

56 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

1 tsp

Chili Powder

2 tbsp

Brown Sugar

2 unit(s)


150 g

Boursin Garlic and Fine Herbs Cheese

(Contains Milk)

Not included in your delivery

1.5 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories800 kcal
Fat49 g
Saturated Fat23 g
Carbohydrate62 g
Sugar31 g
Dietary Fiber4 g
Protein27 g
Cholesterol125 mg
Sodium1340 mg
Trans Fat0 g
Potassium550 mg
Calcium450 mg
Iron4 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 Pan
Small Bowl


Toast crostini
  •  Slice sandwich buns 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!)
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 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 boursin. (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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