Holiday Cheese & Charcuterie Board

Name: Holiday Cheese & Charcuterie Board with Spiced Pecan Clusters & Apricot Mostarda | 4 servings
Yield: 2 servings
Ingredients: 2 Bread; 2 oz Pecans; 1 tbsp Paprika; 1 tsp Red Pepper Flakes; 3 unit Apricot Jam; 2 tsp Dijon Mustard; 6 oz Le Gruyère Cheese; 5 oz Aged Gouda Cheese; 8 oz Brie Cheese; 6 oz Antipasto Gran Beretta; 4 1/2 oz Red Grapes; Salt; 2 tbsp Olive Oil; 1 1/2 tbsp Granulated Sugar

with Spiced Pecan Clusters & Apricot Mostarda | 4 servings

By Recipe0 System

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.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Bread
2 oz Pecans
1 tbsp Paprika
1 tsp Red Pepper Flakes
3 unit Apricot Jam
2 tsp Dijon Mustard
6 oz Le Gruyère Cheese
5 oz Aged Gouda Cheese
8 oz Brie Cheese
6 oz Antipasto Gran Beretta
4 1/2 oz Red Grapes
Salt
2 tbsp Olive Oil
1 1/2 tbsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

7 steps

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.