Mother's Day Charcuterie Board
Serves 4 | with Boursin, Fresh Fruit and Honey Pecans
Meet your go-to appetizer for celebrating this Mother's Day! This packed charcuterie board features sharp aged white cheddar, creamy Boursin and savoury cured meats. Pair it with your favourite beverage for the perfect toast to Mom!
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
1 unit(s)
Orange
1 unit(s)
Extra Old White Cheddar Cheese
(Contains Milk)
125 g
Charcuterie Trio
1 unit(s)
Honey
56 g
Pecans
(Contains Pecans, Tree nuts May contain Tree nuts)
1 tsp
Ground Cinnamon
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
1 unit(s)
Pear
1 unit(s)
Demi Baguette
(Contains Wheat, Barley May contain Walnuts, Oats, Rye, Sesame, Soy, Triticale)
150 g
Boursin Garlic and Fine Herbs Cheese
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Slice baguette 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.)
- Zest orange.
- Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go.
- When peeled completely, place orange on its side and cut into 1/2-inch half-moons.
- Halve, core, then cut pear into 1/2-inch slices.
- Heat a small non-stick pan over medium heat.
- While the pan heats, place a piece of parchment paper on a plate.
- 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 half the honey, 1/2 tsp cinnamon and orange zest. Season with salt. Cook, stirring often, until honey melts and a caramel-like glaze coats pecans, 30 sec-1 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.
- 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 brie. (TIP: We like layering in an arc shape.).
- Fill remaining gaps on board with candied pecans, pear slices, orange slices and crostini.
- Use remaining honey for drizzling if desired.