Jammy Brie & Charcuterie Board
with Pear, Pecans & Baguette
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
(Contains Tree Nuts)
Antipasto Gran Beretta
PREP: Wash and dry produce. Cut brie into ½ inch thick slices. Halve, core, and thinly slice pear. TIP: If you’re doing this a few hours in advance, squeeze a little lemon juice over pear to keep it from browning. Thinly slice baguette crosswise into rounds. TIP: If you prefer some crunch to your baguette, air fry at 400 degrees for 3 minutes or toast for 5-10 minutes in a 425 degree oven. Roughly chop pecans, if necessary.
MIX JAM: In a small, microwave safe bowl, combine fig jam and balsamic glaze. Place apricot jam in a second small, microwave-safe bowl.
ASSEMBLE: Spread brie out on a serving platter (we like to fan the slices out into two arcs in the middle of the platter). Surround brie with pears, piles of baguette slices, and charcuterie (TIP: Fold each piece of prosciutto into a loose bundle for beautiful presentation).
HEAT JAM & SERVE: Place fig balsamic jam and apricot jam in the microwave; microwave for 30 seconds, or until warmed through. Spoon warmed apricot jam over half the brie and sprinkle with pecans; spoon fig balsamic jam over remaining brie. Serve.