TKTK Charcuterie Board

Name: TKTK Charcuterie Board with Fruit and Chocolate Nut Clusters
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 125 g Trio de charcuteries; 1 pièce(s) Cheddar blanc extra fort; 2 pièce(s) Demi-baguette; 170 g Raisins rouges; ¼ tasse(s) Pépites de chocolat mi-amer; 28 g Noix de cajou, hachées; 4 cs Tartinade de figues; 28 g Amandes, tranchées; 1 pièce(s) Pomme Granny Smith; 125 g Brie

with Fruit and Chocolate Nut Clusters

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

This charcuterie board is perfect for a cozy night-in, featuring favourites from sharp cheddar to creamy brie plus a little sweet and savoury action from the homemade chocolate nut clusters.

Allergènes:

Lait

•Blé

•Orge

•Soya

•Noix

•Noix de cajou

•Amandes

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes

Temps de cuisson20 minutes

DifficultéMoyen

Ingrédients

/ sert 4 personnes

125 g

Trio de charcuteries

1 pièce(s)

Cheddar blanc extra fort

2 pièce(s)

Demi-baguette

170 g

Raisins rouges

¼ tasse(s)

Pépites de chocolat mi-amer

28 g

Noix de cajou, hachées

4 cs

Tartinade de figues

28 g

Amandes, tranchées

1 pièce(s)

Pomme Granny Smith

125 g

Brie

Informations nutritionnelles

Énergie (kcal)820 kcal

Graisses41 g

dont saturés20 g

Glucides80 g

dont sucres23 g

Fibres6 g

Protéines36 g

Cholestérol95 mg

Sel1610 mg

Gras Trans0.2 g

Potassium500 mg

Calcium600 mg

Fer6.5 mg

Instructions

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, 2-4 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.)
Core, then cut apple into 1/4-inch slices.
Prepare a large parchment-lined baking sheet.
Add chocolate chips, 1 tsp oil and a pinch of salt to a medium microwave-safe bowl. Microwave until melted and smooth, stopping every 30 sec to stir. (TIP: If you don't have a microwave, use a small pot and melt over medium-low heat instead!)

Add cashews and almonds to the pot with the chocolate, then stir to combine.
Using two spoons, scoop 1 tbsp sized clusters and drop them in mounds on the prepared baking sheet. (NOTE: Make sure to leave space in between each cluster)
Place baking sheet in the freezer until chocolate is firm, 10 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 remaining chorizo next to brie. (TIP: We like layering in an arc shape.).
Place bowl with fig jam on board. Fill remaining gaps on board with chocolate nut clusters, apple slices, grapes and crostini.