Jammy Brie & Charcuterie Board
with Pear, Pecans & Baguette | 8-10 servings
Is there anything better than a savory, snackable cheese and charcuterie board? Yep: one that's filled with fall’s finest flavors. Here, creamy brie drizzled in fig balsamic jam (and apricot jam, too!). Adding to the autumnal appeal is a plethora of hearty cured meats and slices of juicy pear, while baguette slices and pecans bring it all together. Want to change up your presentation? Serve the jams on the side for dipping.
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
17.6 ounce
Brie Cheese
(Contains Milk)
1 unit
Bartlett Pear
3 unit
Demi-Baguette
(Contains Soy, Wheat)
½ ounce
Pecans
(Contains Tree Nuts)
2 unit
Fig Jam
5 teaspoon
Balsamic Glaze
2 unit
Apricot Jam
6 ounce
Antipasto Gran Beretta
Nutrition Values
Instructions
Wash and dry produce.
Cut brie into ½-inch-thick slices. Halve, core, and thinly slice pear. (TIP: if you have one on hand, squeeze a little lemon over the pear to keep it from browning.) Thinly slice baguette crosswise into rounds. Roughly chop pecans if necessary.
In a small, microwave-safe bowl combine fig jam and balsamic glaze.
Place apricot jam in a second small, microwave-safe bowl.
Fan brie slices in two arcs in center of a large board or platter. Fill remaining gaps on board with pear, baguette slices, and antipasto gran beretta (TIP: Fold each piece of prosciutto into a loose bundle for an even more elevated presentation).
Place fig balsamic jam and apricot jam in microwave; microwave until warmed through, 30 seconds. Spoon apricot jam over half the brie, then sprinkle with pecans. Spoon fig balsamic jam over remaining brie and serve.