Charcuterie Board
Serves 4 | with Aged White Cheddar, Balsamic Fig Jam and Candied Nuts
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!
:
Milk
•Wheat
•Barley
•Walnuts
•Sulphites
20 minutes
10 minutes
/
125 g
Brie Cheese
()
1 unit(s)
Demi Baguette
( )
1 unit(s)
Gala Apple
2 tbsp
Fig Spread
()
56 g
Walnuts, chopped
()
2 tbsp
Balsamic Glaze
()
125 g
Charcuterie Trio
1.5 cup
Extra Old White Cheddar Cheese
()
2 tbsp
Brown Sugar
0.13 tsp
Salt*
½ tbsp
Oil*
Calories650 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate44 g
Sugar14 g
Dietary Fiber3 g
Protein30 g
Cholesterol95 mg
Sodium1350 mg
Trans Fat0.2 g
Potassium300 mg
Calcium600 mg
Iron2.5 mg
•Baking Sheet
•Measuring Spoons
•Small Bowl
•Parchment Paper
•Small Non-Stick Pan
1
- 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!)
2
- 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.
3
- 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.
4
- 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.