Holiday Cheese & Charcuterie Board
with Spiced Pecan Clusters & Apricot Mostarda | 4 servings
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Flatbreads
(Contains: Wheat, Sesame)
2 ounce
Pecans
(Contains: Tree Nuts)
1 tablespoon
Smoky Cinnamon Paprika Spice
1 teaspoon
Chili Flakes
3 unit
Apricot Jam
2 teaspoon
Dijon Mustard
6 ounce
Le Gruyère Cheese
(Contains: Milk)
5 ounce
Aged Gouda Cheese
(Contains: Milk)
8 ounce
Brie Cheese
(Contains: Milk)
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
Instructions
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!
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.
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.
In a small bowl, combine jam and mustard to create mostarda.
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.
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.
Place bowl with mostarda on board. Fill remaining gaps on board with pecan clusters, grapes, and crackers. Serve.