Our PlansGift CardsHelloFresh for Teams
Winter Market Sweet & Savory Charcuterie Board
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Winter Market Sweet & Savory Charcuterie Board

Winter Market Sweet & Savory Charcuterie Board

with Maple-Cranberry Ricotta, Cinnamon Cashews & Fruit

This charcuterie board is a delicious way to celebrate with family and friends—it has something for everyone. Think holiday crowd-pleasers like floral, mellow Grand Cru cheese and a tangy, sweet, and luscious maple-cran ricotta dip, plus a savory trio of salami, coppa, and prosciutto, fresh apple and orange slices, and cinnamon-spiced cashews for a festive crunch! You’ll whip up quick and easy homemade flatbread crackers for dunking, spreading, and constructing all kinds of perfect bites.

Tree Nuts

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

Total Time25 minutes


/ serving 2 people

2 unit


(Contains Sesame, Wheat)

1 ounce

Dried Cranberries

½ ounce


(Contains Tree Nuts)

1 teaspoon


1 unit

Cranberry Jam

4 ounce

Ricotta Cheese

(Contains Milk)

2 tablespoon

Maple Syrup

1 unit

Granny Smith Apple

2 unit


12 ounce

Grand Cru Cheese

(Contains Milk)

6 ounce

Antipasto Gran Beretta

Not included in your delivery



2 tablespoon

Olive Oil

1 teaspoon



Nutrition Values

/ per serving
Calories690 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate52 g
Sugar27 g
Dietary Fiber4 g
Protein31 g
Cholesterol105 mg
Sodium1210 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.



Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry produce. Quarter flatbreads, then cut each piece into four squares. TIP: Stack pieces on top of each other to speed up the process. In a large bowl, toss flatbread squares with 2 TBSP olive oil; season with salt and pepper. Arrange on a baking sheet; toast on top rack until browned, 8-10 minutes. Let cool completely (the crackers will crisp up as they cool).


Meanwhile, place dried cranberries in a small bowl with enough warm water to cover. Set aside. Roughly chop cashews. Heat a small, preferably nonstick, pan over medium heat. Add cashews, ¼ tsp cinnamon (be sure to measure; we sent more), 1 tsp sugar, 2 tsp water, and a pinch of salt. Cook, stirring often, until water has evaporated and cashews are coated and lightly toasted, 2-4 minutes. Transfer to a plate to cool.


In a second small bowl, whisk together cranberry jam and 1 tsp cranberry soaking liquid. Drain soaked cranberries; discard remaining liquid. Roughly chop cranberries. In a medium serving bowl, stir together ricotta, maple syrup, and chopped cranberries. Lightly season with salt; stir. Drizzle thinned cranberry jam over maple-ricotta mixture.


Halve, core, and thinly slice apple. Halve oranges; slice crosswise into ½-inch-thick half-moons. Slice Grand Cru into thin wedges. Fan wedges out in two opposite corners of a large platter or board. Divide and lay out salami and coppa in two single, overlapping layers next to the Grand Cru wedges (we like to create arc shapes as we layer the slices). Fold each piece of prosciutto into a loose bundle and place next to salami and coppa. Transfer bowl with maple-cranberry ricotta to platter. Fill in any remaining gaps with flatbread crackers, cinnamon cashews, apple slices, and orange slices. Serve.