(ON) Spring into Summer Charcuterie Board

Name: (ON) Spring into Summer Charcuterie Board with Blueberry Balsamic Jam, Sweet 'n' Salty Cashews and Brie
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 125 g Charcuterie Trio; 170 g Red Grapes; 125 g Brie Cheese; 1 unit(s) Extra Old White Cheddar Cheese; 2 unit(s) Sandwich Bun; 2 tbsp Balsamic Glaze; 2 unit(s) Blueberry Jam; 56 g Cashews, chopped; 1 tsp Chili Powder; 2 tbsp Brown Sugar; 2 unit(s) Stone Fruit; 0.06 tsp Salt*; 0.06 tsp Pepper*; 1.5 tbsp Oil*

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

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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.

Allergens:

Milk

•Hvede

•Gerste

•Schwefeldioxide und Sulfite

•Tree nuts

•Cashewnoten

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

/ serving 4 people

125 g

Charcuterie Trio

170 g

Red Grapes

125 g

Brie Cheese

1 unit(s)

Extra Old White Cheddar Cheese

2 unit(s)

Sandwich Bun

2 tbsp

Balsamic Glaze

2 unit(s)

Blueberry Jam

56 g

Cashews, chopped

1 tsp

Chili Powder

2 tbsp

Brown Sugar

2 unit(s)

Stone Fruit

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

1.5 tbsp

Oil*

Nutrition Values

Calories750 kcal

Fat42 g

Saturated Fat18 g

Carbohydrate61 g

Sugar30 g

Dietary Fiber4 g

Protein32 g

Cholesterol95 mg

Sodium1330 mg

Trans Fat0.2 g

Potassium500 mg

Calcium600 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.

Utensils

•Baking Sheet

•Measuring Spoons

•Parchment Paper

•Small Pan

•Small Bowl

Cooking Steps

Slice sandwich bun 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!)

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 the 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.)

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