Mother's Day Charcuterie Board
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Mother's Day Charcuterie Board

Mother's Day Charcuterie Board

with Boursin, Fresh Fruit and Honey Pecans

Meet your go-to appetizer for celebrating this Mother's Day! This packed charcuterie board features sharp aged white cheddar, creamy boursin and savoury cured meats. Pair it with your favourite beverage for the perfect toast to Mom!

Allergènes:
Lait
Pacanes
Blé
Orge

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.

Durée de préparation20 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 4 personnes

1 pièce(s)

Orange

1.5 tasse(s)

Cheddar blanc extra fort

(Contient Lait)

125 g

Trio de charcuteries

2 pièce(s)

Miel

56 g

Pacanes

(Contient Pacanes)

1 cc

Cannelle moulue

1 pièce(s)

Poire

1 pièce(s)

Demi-baguette

(Contient Blé, Orge Peut contenir Noix de Grenoble, Sésame, Soya)

150 g

Boursin ail et fromage d'herbes fins

(Contient Lait)

Pas inclus dans votre livraison

1.5 cs

Huile*

0.06 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)740 kcal
Graisses44 g
dont saturés22 g
Glucides41 g
dont sucres14 g
Fibres4 g
Protéines26 g
Cholestérol125 mg
Sel1330 mg
Gras Trans0 g
Potassium350 mg
Calcium450 mg
Fer3 mg

Ustensiles

Plaque de cuisson
Cuillères à mesurer
Zesteur
Papier sulfurisé
Petite poêle antiadhésive

Instructions

Toast crostini
1
  • Slice demi 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!)
Prep
2
  • 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.
Candy pecans
3
  • 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.
Assemble and serve
4
  • 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.