Charcuterie Board with Cheddar, Gouda & Date Compote

Charcuterie Board

with Cheddar, Gouda & Date Compote

25 MIN
$22.99 4-6 Servings
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From the Test Kitchen

Step up your snacking game with this delicious charcuterie board, which includes crunchy baguettes, rich sopressa, sweet date-fig compote, toasted rosemary pecans, crisp apple, and two crowd-pleasing cheeses.
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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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ingredients
Charcuterie Board with Cheddar, Gouda & Date Compote
Title
  • 2 oz Sopressa
  • 2 Small Baguettes
  • 4 oz White Cheddar Cheese
  • 2 oz Smoked Gouda Cheese
  • 2 oz Dried Medjool Dates
  • 1 Apple
  • 1 oz Pitted Castelvetrano Olives
  • 1 bunch Rosemary
  • 1 Tbsp Fig Spread
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ cup Roasted Pecans
Prepare the ingredients
1 Prepare the ingredients

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.

2 Toast the baguettes

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.

Toast the baguettes
Make the rosemary pecans
3 Make the rosemary pecans

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.

4 Make the date compote & serve your dish

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!

Make the date compote & serve your dish
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