Spring into Summer Charcuterie Board
with Blueberry Balsamic Jam, Sweet 'n' Salty Cashews and Boursin
Summer is just around the corner and what better way to celebrate than with a jam-packed charcuterie board perfect for entertaining! Sweet and salty roasted cashews are a tasty match for creamy Boursin and plenty of seasonal fruit.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Charcuterie Trio
170 g
Red Grapes
1.5 cup
Extra Old White Cheddar Cheese
(Contains Milk)
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
Blueberry Jam
56 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
1 tsp
Chili Powder
2 tbsp
Brown Sugar
2 unit(s)
Peach
150 g
Boursin Garlic and Fine Herbs Cheese
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Slice sandwich buns crosswise into 1/4-inch slices.
- Arrange slices on an unlined baking sheet. Drizzle 1 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat.
- Broil 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 cashews. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on cashews so they don't burn!)
- Add brown sugar, 1/4 tsp chili powder and measured water. Season with salt. Cook, stirring often, until a caramel-like glaze coats cashews, 1-2 min. Remove from heat. Transfer cashews to the parchment paper. (NOTE: Do not touch cashews. 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.)Halve, pit, then cut peach into 1/2-inch slices.Combine blueberry jam and half the balsamic glaze in a small bowl. Reserve remaining balsamic glaze for serving. (TIP: Run jam packets under warm water for 15-30 sec to soften before using.)
- Remove Boursin 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 boursin. (TIP: We like layering in an arc shape.).
- Place bowl with blueberry balsamic jam on board. Fill remaining gaps on board with grapes, peach slices, cashews and crostini. Use remaining balsamic glaze for drizzling, if desired.
