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Holiday Cheese & Charcuterie Board

Holiday Cheese & Charcuterie Board

with Spiced Pecan Clusters & Apricot Mostarda | 4 servings

Appetizer Kit
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Goodness grazes! This ultimate cheese and charcuterie board has all our favorite nibbles: three kinds of cheese and three kinds of cured meats to serve with a zippy apricot mostarda. You’ll also find fresh grapes, and crackers that are ready to bake. While they’re in the oven, make smoky-sweet pecans spiced with cinnamon and paprika that your guests will be nuts about. And if you’re not the best at arranging the ingredients, no worries. We provide step-by-step instructions to create the most swoon-worthy presentation.

Allergens:WheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Flatbreads

(ContainsWheat)

2 ounce

Pecans

(ContainsTree Nuts)

1 tablespoon

Smoky Cinnamon Paprika Spice

1 teaspoon

Chili Flakes

3 unit

Apricot Jam

2 teaspoon

Dijon Mustard

6 ounce

Le Gruyere Cheese

(ContainsMilk)

5 ounce

Aged Gouda Cheese

(ContainsMilk)

8 ounce

Brie Cheese

(ContainsMilk)

6 ounce

Antipasto Gran Beretta

4.5 ounce

Red Grapes

Not included in your delivery

Salt

2 tablespoon

Olive Oil

1.5 tablespoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1030 kcal
Fat71 g
Saturated Fat28 g
Carbohydrate56 g
Sugar26 g
Dietary Fiber2 g
Protein49 g
Cholesterol150 mg
Sodium2190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
Instructionsarrow up iconarrow up icon
1

Adjust rack to top position and preheat oven to 450 degrees. Quarter flatbreads; cut each quarter into four smaller squares. TIP: Stack flatbreads for quicker cutting!

2

In a large bowl, combine squares with 2 TBSP olive oil; season generously with salt. Place on baking sheet and toast on top rack until browned, 8-10 minutes. Let cool completely.

3

Meanwhile, heat a small, preferably nonstick, pan over medium-high heat. Add pecans, 2 tsp Cinnamon Paprika Spice (we sent more), 1½ TBSP sugar, ½ tsp salt, 2 TBSP water, and a pinch of chili flakes. Cook, stirring often, until water has evaporated and pecans are coated and lightly toasted, 2-4 minutes. Transfer to a plate.

4

In a small bowl, combine jam and mustard to create mostarda.

5

Slice gruyere into thin wedges; fan out on one corner of a large board or platter. Place gouda on opposite corner of board from gruyere. Using a butter knife, break gouda into bite-size pieces. Place brie on middle of board.

6

Arrange half the salami and half the coppa in a single overlapping layer next to gruyere. Repeat with remaining salami and coppa next to gouda (we like layering in an arc shape). Fold each piece of prosciutto into a loose bundle; place next to salami and coppa.

7

Place bowl with mostarda on board. Fill remaining gaps on board with pecan clusters, grapes, and crackers. Serve.