Plateau de charcuterie estival
4 portions | avec pêches et confiture abricot-thym
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.
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
1 pièce(s)
Cheddar blanc extra fort
(Contient Lait)
125 g
Brie
(Contient Lait)
2 pièce(s)
Demi-baguette
(Contient Blé, Orge Peut contenir Noix de Grenoble, Avoine, Seigle, Sésame, Soya, Triticale)
2 pièce(s)
Fruit à noyau
125 g
Trio de charcuteries
56 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble Peut contenir Gluten, Noix, Arachides, Soya, Lait, Oeuf, Sulfites, Sésame, Moutarde)
2 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
4 cs
Confiture d'abricots
(Peut contenir Oeuf, Sésame, Crustacés, Blé, Noix, Moutarde, Soya, Gluten, Lait, Sulfites, Poisson)
7 g
Thym
Pas inclus dans votre livraison
0.13 cc
Sel*
1.5 cs
Huile*
1 cs
Beurre*
(Contient Lait)
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
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