Plateau de charcuterie estival
4 portions | avec confiture de bleuets au balsamique, noix de cajou sucrées-salées et boursin
L'été approche à grands pas et il n'y a aucune meilleure façon de le célébrer qu'avec un plateau de charcuterie bien garni! Composé de noix de cajou rôties sucrées-salées, de brie crémeux et de nombreux fruits de saison, ce plateau est parfait pour toutes réceptions!
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.
Ingrédients
125 g
Trio de charcuteries
170 g
Raisins rouges
1.5 tasse(s)
Cheddar blanc extra fort
(Contient Lait)
2 pièce(s)
Pain à sandwich
(Contient Orge, Blé)
2 cs
Glaçage balsamique
(Contient Sulfites)
2 pièce(s)
Confiture de bleuets
56 g
Noix de cajou, hachées
(Contient Noix de cajou Peut contenir Soya, Lait, Sésame, Sulfites, Noix, Moutarde, Blé, Arachides, Oeuf)
1 cc
Assaisonnement au chili
2 cs
Cassonade
2 pièce(s)
Pêche
150 g
Boursin ail et fromage d'herbes fins
(Contient Lait)
Pas inclus dans votre livraison
1.5 cs
Huile*
0.06 cc
Poivre*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Slice sandwich buns crosswise into 1/4-inch slices.Arrange sandwich bun slices on an unlined baking sheet. Drizzle 1 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat. Broil sandwich bun 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 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 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.