Fall Warm Baked Brie Charcuterie Board

Name: Fall Warm Baked Brie Charcuterie Board with Apples, Honey and Crostini
Total time: 15 min
Yield: 2
Cuisine: 0
Ingredients: 125 g Brie Cheese; 2 unit(s) Honey; 1 unit(s) Red Apple; 28 g Walnuts, chopped; 1 unit(s) Demi Baguette; 150 g Charcuterie Trio; 1 unit(s) Rosemary, sprig; 1 g Garlic Salt; 85 g Red Grapes; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Apples, Honey and Crostini

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Allergens:

Milk

•Walnuts

•Barley

•Wheat

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

/ serving 4 people

125 g

Brie Cheese

(Contains: Milk)

2 unit(s)

Honey

1 unit(s)

Red Apple

28 g

Walnuts, chopped

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

1 unit(s)

Demi Baguette

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

150 g

Charcuterie Trio

1 unit(s)

Rosemary, sprig

1 g

Garlic Salt

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

85 g

Red Grapes

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories450 kcal

Fat24 g

Saturated Fat8 g

Carbohydrate38 g

Sugar14 g

Dietary Fiber3 g

Protein22 g

Cholesterol60 mg

Sodium1320 mg

Trans Fat0.2 g

Potassium350 mg

Calcium175 mg

Iron2.3 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

•Parchment Paper

•Baking Sheet

•Large Bowl

•Whisk

•Small Non-Stick Pan

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Line a baking sheet with parchment paper.
Strip rosemary leaves from stems, then finely chop.
Cut baguette into 1/4-inch slices.
To a large bowl, add chopped rosemary, 1 tbsp oil, 1/4 tsp garlic salt and pepper. Whisk to combine.

Add baguette slices to bowl with rosemary oil. Toss to coat.
Unwrap cheese and place on one side of the prepared baking sheet.
Arrange baguette slices in a single layer on the other side of baking sheet.
Bake for 8-10 min, in the middle of the oven, flipping baguette halway through, until baguette is golden-brown and brie is tender and warmed through. (TIP: Keep an eye on baguette so they don't burn!)

Meanwhile, cut apple into 1/4-inch slices.
Heat a small non-stick pan over medium heat.
When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Remove the pan from heat. Add honey. Stir for 1 min, until walnuts are coated and honey is warm.

Using a spatula, carefully move brie to the centre of a serving platter or board.
Fan crostini around one side.
Separate charcuterie and fan around cheese.
Fill any gaps with slices of apple and grapes.
Spoon honeyed walnuts over brie.