Winter Market Sweet & Savory Charcuterie Board

Name: Winter Market Sweet & Savory Charcuterie Board with Maple-Cranberry Ricotta, Cinnamon Cashews & Fruit
Yield: 2 servings
Ingredients: 2 Bread; 1 oz Cranberries; 1/2 oz Cashews; 1 tsp Cinnamon; 1 unit Cranberry Jam; 4 oz Ricotta Cheese; 2 tbsp Maple Syrup; 1 unit Granny Smith Apple; 2 unit Orange; 12 oz Grand Cru Cheese; 6 oz Antipasto Gran Beretta; Salt; Black Pepper; 2 tbsp Olive Oil; 1 tsp Granulated Sugar

with Maple-Cranberry Ricotta, Cinnamon Cashews & Fruit

By Recipe0 System

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.

Main Course

Difficulty: medium
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Ingredients

Servings

2 Bread
1 oz Cranberries
1/2 oz Cashews
1 tsp Cinnamon
1 unit Cranberry Jam
4 oz Ricotta Cheese
2 tbsp Maple Syrup
1 unit Granny Smith Apple
2 unit Orange
12 oz Grand Cru Cheese
6 oz Antipasto Gran Beretta
Salt
Black Pepper
2 tbsp Olive Oil
1 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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).
2

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.
3

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.
4

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.

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