Summer Charcuterie Board
Serves 4 | with Peaches and Apricot-Thyme Jam
This summer inspired charcuterie board has something for everyone! Creamy brie, sharp cheddar and plenty of sweet savoury apricot-thyme jam to top your crostini.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Extra Old White Cheddar Cheese
(Contains Milk)
125 g
Brie Cheese
(Contains Milk)
2 unit(s)
Demi Baguette
(Contains Wheat, Barley May contain Walnuts, Sesame, Soy)
2 unit(s)
Stone Fruit
125 g
Charcuterie Trio
56 g
Walnuts, chopped
(Contains Walnuts)
2 tbsp
Brown Sugar
4 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
7 g
Thyme
Not included in your delivery
0.13 tsp
Salt*
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Slice bun 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!)
Halve each piece of prosciutto lengthwise. (TIP: Use kitchen shears to cut directly through prosciutto.) Cut four sections off peaches, avoiding the pit. Cut each section into 1/4-inch slices. Strip 2 tsp thyme leaves from stems, then finely chop. Melt 1 tbsp butter in a small pot over medium heat. Stir in apricot spread and thyme. Cook, stirring occasionally, until warmed through, 2-3 min. Remove from heat and transfer to a small serving bowl.
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.
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 apricot-thyme jam on board. Fill remaining gaps on board with candied walnuts, peach slices and crostini