(ON) Charcuterie Board
with Aged White Cheddar, Balsamic Fig Jam and Candied Nuts- Milk
- Barley
- Wheat
- Walnuts
- Sulphites
- May contain traces of allergens
- Tree nuts
- Sesame
- Soy
- Fish
- Egg
- Mustard
- Wheat
- Sulphites
- Gluten
- Milk
- Crustaceans
- Peanuts
We all know a charcuterie board is a go-to appetizer for entertaining. This packed board features sharp white cheddar, creamy brie and savoury cured meats. Pair it with your favourite beverage for the ultimate cozy night in with friends!
Ingredients
125 g
Brie Cheese
(Contains: Milk)
1 unit(s)
Demi Baguette
(Contains: Barley, Wheat May contain traces of: Tree nuts, Sesame, Soy)
1 unit(s)
Gala Apple
2 tbsp
Fig Spread
(May contain traces of: Tree nuts, Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans)
56 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Gluten, Milk, Crustaceans)
125 g
Charcuterie Trio
1 unit(s)
Extra Old White Cheddar Cheese
(Contains: Milk)
2 tbsp
Brown Sugar
(May contain traces of: Tree nuts, Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Milk, Crustaceans, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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!)
- Halve each piece of prosciutto lengthwise. (TIP: Use kitchen shears to cut directly through prosciutto.)
- Cut apple into 1/4-inch slices.
- Combine fig spread and half the balsamic glaze in a small bowl. Reserve remaining balsamic glaze for serving.
- Heat a small non-stick pan over medium heat.
- While the pan heats, place a piece of parchment paper on a plate.
- Measure 2 tbsp water into a small bowl. Set aside.
- When the pan is hot, add walnuts. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!)
- Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats walnuts, 30 sec-1 min. Remove from heat.
- Transfer walnuts to the parchment paper. (NOTE: Do not touch walnuts. They will be VERY hot.) Set aside to cool completely, 15 min.
- 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 chorizo next to brie. (TIP: We like layering in an arc shape.).
- Place bowl with balasmic fig spread on board. Fill remaining gaps on board with candied walnuts, apple slices and crostini.
- Use remaining balsamic glaze for drizzling, if desired.
