Valentine’s Day Charcuterie Board
with Burrata, Grapes, Truffle Crackers & Cherry Sauce | 4-6 servings
Skip the hassle and hype of restaurant reservations this Valentine’s Day and impress your honey, your friends, or your fam with a lovely night in. This luxe charcuterie board appetizer (or graze-y dinner) takes the stress out of hosting. Enjoy creamy burrata with a balsamic glaze, homemade truffle crackers, a savory trio of salami, coppa, and prosciutto, plus nutty Midnight Moon goat cheese, apples, and grapes. Make a date with deliciousness this February 14th!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Granny Smith Apple
4 unit
Flatbreads
(Contains Sesame, Wheat)
2 unit
Cherry Jam
2 g
Truffle Zest
7.5 ounce
Midnight Moon Cheese
(Contains Milk)
8 ounce
Burrata
(Contains Milk)
5 teaspoon
Balsamic Glaze
6 ounce
Antipasto Gran Beretta
9 ounce
Red Grapes
Not included in your delivery
Salt
Pepper
4 tablespoon
Olive Oil
½ teaspoon
Sugar
4 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust rack to top position and middle positions and preheat oven to 425 degrees. Wash and dry produce. Cut flatbreads into quarters; cut each quarter into four squares. TIP: Stack flatbreads for quicker cutting! In a large bowl, toss flatbread pieces with 4 TBSP olive oil; season generously with salt and pepper. Divide between 2 baking sheets; toast on top and middle racks until browned, 6-10 minutes. TIP: Watch carefully to avoid burning.
While crackers toast, combine jam, 1 TBSP water, ½ tsp sugar, and a pinch of salt in a small microwave-safe bowl. Cover with plastic wrap and microwave 30-45 seconds. Stir to combine and set aside.
In a second small microwave-safe bowl, combine 4 TBSP butter with a pinch of salt and pepper and as much truffle zest as you like (we used ½ tsp). Cover with plastic wrap and microwave until melted, 30-45 seconds. Once crackers are toasted, immediately brush tops with melted truffle butter. Set aside to cool.
Thinly slice Midnight Moon cheese into wedges; fan out on one corner of a large board or platter. Drain burrata and place in a small bowl. Using a table knife, quarter the burrata halfway through (leaving the bottom intact), then drizzle with balsamic glaze. Place burrata on opposite corner. Place cherry sauce in center of board. Arrange half the salami and half the coppa in a single overlapping layer next to Midnight Moon cheese. Arrange remaining salami and remaining coppa next to burrata. (TIP: For bonus presentation points, arrange salami and coppa in two arcs.) Fold each piece of prosciutto into a loose bundle and place next to salami and coppa. Halve, core, and slice apple. Fill remaining gaps on board with grapes, apple slices, and truffle crackers. Serve.
