Summer Sunset Charcuterie Board
Serves 4 | with Whipped Honey Ricotta and Pumpkin Spiced Pecans
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
cup
Extra Old White Cheddar Cheese
(Contains Milk)
g
Brie Cheese
(Contains Milk)
g
Charcuterie Trio
1 unit(s)
Demi Baguette
(Contains Wheat, Barley May contain Walnuts, Sesame, Soy)
g
Red Grapes
unit(s)
Gala Apple
g
Pecans
(Contains Pecans)
unit(s)
Honey
g
Ricotta Cheese
(Contains Milk)
tsp
Pumpkin Pie Spice Mix
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
g
Thyme
Not included in your delivery
tbsp
Oil*
tbsp
Sugar*
tsp
Pepper*
tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to broil. Wash and dry all produce. 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 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 the board. Fill remaining gaps on the board with grapes, apple slices, pecans and crostini.