(ON) Summer Sunset Charcuterie Board
with Whipped Honey Ricotta and Pumpkin Spice 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
unit(s)
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, Oats, Rye, Sesame, Soy, Triticale)
g
Red Grapes
unit(s)
Gala Apple
g
Pecans
(Contains Pecans, Tree nuts May contain Tree nuts)
unit(s)
Honey
g
Ricotta Cheese
(Contains Milk)
tsp
Pumpkin Pie Spice Mix
(May contain Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)
g
Thyme
Not included in your delivery
tsp
Pepper*
tbsp
Sugar*
tsp
Salt*
tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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 mix 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 board. Fill remaining gaps on board with grapes, apple slices, pecans and crostini.