(ON) Summer Sunset Charcuterie Board

Name: (ON) Summer Sunset Charcuterie Board with Whipped Honey Ricotta and Pumpkin Spice Pecans
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: unit(s) Extra Old White Cheddar Cheese; g Brie Cheese; g Charcuterie Trio; 1 unit(s) Demi Baguette; g Red Grapes; unit(s) Gala Apple; g Pecans; unit(s) Honey; g Ricotta Cheese; g Pumpkin Pie Spice Mix; g Thyme; tsp Pepper*; tbsp Oil*; tsp Salt*; tbsp Sugar*

with Whipped Honey Ricotta and Pumpkin Spice Pecans

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As the nights start to get a little cooler, cozy up with this charcuterie board spread filled with fall flavours like thyme, pecans, fresh apples and of course Pumpkin Pie Spice!

Allergens:

Milk

•Barley

•Wheat

•Pecans

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 Time25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

serving amount

unit(s)

Extra Old White Cheddar Cheese

(Contains: Milk)

Brie Cheese

(Contains: Milk)

Charcuterie Trio

1 unit(s)

Demi Baguette

(Contains: Barley, Wheat May contain traces of: Tree nuts, Sesame, Soy)

Red Grapes

unit(s)

Gala Apple

Pecans

(Contains: Pecans May contain traces of: Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)

unit(s)

Honey

Ricotta Cheese

(Contains: Milk)

Pumpkin Pie Spice Mix

(May contain traces of: Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)

Thyme

Not included in your delivery

tsp

Pepper*

tbsp

Oil*

tsp

Salt*

tbsp

Sugar*

Nutrition Values

Calories860 kcal

Fat43 g

Saturated Fat20 g

Carbohydrate71 g

Sugar22 g

Dietary Fiber5 g

Protein37 g

Cholesterol110 mg

Sodium1600 mg

Trans Fat0.3 g

Potassium500 mg

Calcium800 mg

Iron5 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

•Spatula

•Medium Bowl

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!)

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 pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
Add 1 tbsp sugar, 1/2 tsp pumpkin pie spice mix and measured water. Season with salt. Cook, stirring often, until a caramel-like glaze coats pecans, 1-2 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.

Halve each piece of prosciutto lengthwise. (TIP: Use kitchen shears to cut directly through prosciutto.)
Core, then cut apple into 1/2-inch slices.
Strip 2 tsp thyme leaves from stems, then roughly chop.
Add ricotta, half the thyme, 1/8 tsp salt and 1/8 tsp pepper to a medium bowl. Using a spatula or hand-mixer, beat until smooth, 1 min.
Transfer ricotta to a serving dish, then sprinkle remaining thyme over top. Drizzle honey over top.

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 whipped ricotta on board. Fill remaining gaps on board with grapes, apple slices, pecans and crostini.