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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the baguettes crosswise into equal-sized rounds. Thinly slice the cheddar. Thinly slice the gouda. Quarter, core, and thinly slice the apple. Pick the rosemary leaves off the stems. Pit and roughly chop the dates. In a bowl, combine the fig spread, 3 tablespoons of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the compote to be; season with salt and pepper. Stir in the chopped dates.
Transfer the baguette rounds to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven.
Meanwhile, in a small pot, heat 1 tablespoon of olive oil on medium until hot. Add the rosemary leaves and pecans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the pecans are lightly toasted and the rosemary is lightly browned. Transfer to a bowl. Wipe out the pot.
In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the date mixture (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly thickened. Transfer to a bowl. Taste, then season with salt and pepper if desired. On a serving platter, arrange the toasted baguettes, sliced cheddar, sliced gouda, sopressa, rosemary pecans, sliced apple, olives, and date compote as desired. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the baguettes crosswise into equal-sized rounds. Thinly slice the cheddar. Thinly slice the gouda. Quarter, core, and thinly slice the apple. Pick the rosemary leaves off the stems. Pit and roughly chop the dates. In a bowl, combine the fig spread, 3 tablespoons of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the compote to be; season with salt and pepper. Stir in the chopped dates.
Transfer the baguette rounds to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven.
Meanwhile, in a small pot, heat 1 tablespoon of olive oil on medium until hot. Add the rosemary leaves and pecans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the pecans are lightly toasted and the rosemary is lightly browned. Transfer to a bowl. Wipe out the pot.
In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the date mixture (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly thickened. Transfer to a bowl. Taste, then season with salt and pepper if desired. On a serving platter, arrange the toasted baguettes, sliced cheddar, sliced gouda, sopressa, rosemary pecans, sliced apple, olives, and date compote as desired. Enjoy!
Tips from Home Chefs