Valentine's Day

Charcuterie Board

with Date Compote & Rosemary Nut Mix

25 MIN

$32.99 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 soppressata, sweet date-fig compote, toasted rosemary and nuts, crisp pear, and three types of cheese: white cheddar, smoked gouda, and Grana Padano.

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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Soppressata
2 Small Baguettes
4 oz Smoked Gouda Cheese
4 oz White Cheddar Cheese
1.4 oz Grana Padano Cheese
1 Pear
2 oz Dried Medjool Dates
2 tsps Honey
2 Tbsps Whole Grain Dijon Mustard
¼ cup Roasted Pistachios
¼ cup Roasted Walnuts
1 oz Pitted Castelvetrano Olives
1 bunch Rosemary
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Fig Spread

step-by-step

instructions

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. Crumble the Grana Padano into bite-sized pieces. Quarter, core, and thinly slice the pear. Pick the rosemary leaves off the stems. Pit and roughly chop the dates. In a bowl, combine the honey, fig spread, and 3 tablespoons of warm water. 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.

3 Make the rosemary nuts

Meanwhile, in a small pot, heat 1 tablespoon of olive oil on medium until hot. Add the rosemary leaves, pistachios, and walnuts; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the nuts are lightly toasted and the rosemary is lightly browned. Transfer to a bowl.

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, crumbled Grana Padano, soppressata, rosemary nuts, sliced pear, mustard, olives, and date compote as desired. Enjoy!