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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Orange
1 unit(s)
Extra Old White Cheddar Cheese
(Contains: Milk)
125 g
Charcuterie Trio
2 unit(s)
Honey
56 g
Pecans
(Contains: Pecans May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
2 g
Cinnamon, ground
(May contain traces of: Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard, Wheat, Triticale)
1 unit(s)
Pear
1 unit(s)
Demi Baguette
(Contains: Barley, Wheat May contain traces of: Tree nuts, Sesame, Soy)
150 g
Boursin Garlic and Fine Herbs Cheese
(Contains: Milk May contain traces of: Tree nuts)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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!)
- 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.
- 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.
- 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.
