Charcuterie Board with Date Compote, Rosemary Nut Mix & Assorted Cheeses
Valentine's Day

Charcuterie Board

with Date Compote, Rosemary Nut Mix & Assorted Cheeses

25 MIN
$28.99 4-6 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Step up your snacking game with this delicious charcuterie board, which includes crunchy baguettes, rich soppressata and coppa, sweet date-fig compote, toasted rosemary and nuts, crisp apple, and three types of cheese: white cheddar, smoked gouda, and Grana Padano.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Charcuterie Board with Date Compote, Rosemary Nut Mix & Assorted Cheeses
Title
  • 3 oz Soppressata
  • 3 oz Coppa
  • 2 Tbsps Whole Grain Dijon Mustard
  • 2 oz Dried Medjool Dates
  • 2 Tbsps Fig Spread
  • 1.4 oz Grana Padano Cheese
  • 4 oz Smoked Gouda Cheese
  • 2½ Tbsps Chicken Demi-Glace
  • 4 oz White Cheddar Cheese
  • 2 tsps Honey
  • ¼ cup Roasted Pistachios
  • ¼ cup Roasted Walnuts
  • 1 oz Castelvetrano Olives
  • 2 Small Baguettes
  • 1 Apple
  • 1 bunch Rosemary
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey and all cheeses from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Preheat the oven to 450°F. Slice 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 apple. Pit and roughly chop the dates. In a bowl, combine the fig spread, demi-glace, honey (kneading the packet before opening), and 3 tablespoons of warm water. Season with salt and pepper; stir in the chopped dates. Pick the rosemary leaves off the stems.

Toast the baguettes
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.

Make the rosemary nuts
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.

Make the date compote
4 Make the date compote

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.

Assemble & serve your dish
5 Assemble & serve your dish

On a serving platter, arrange the toasted baguettes, sliced cheddar, sliced gouda, crumbled Grana Padano, coppa, soppressata, rosemary nuts, sliced apple, mustard, olives, and date compote as desired. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey and all cheeses from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Preheat the oven to 450°F. Slice 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 apple. Pit and roughly chop the dates. In a bowl, combine the fig spread, demi-glace, honey (kneading the packet before opening), and 3 tablespoons of warm water. Season with salt and pepper; stir in the chopped dates. Pick the rosemary leaves off the stems.

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 nuts
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

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.

Make the date compote
Assemble & serve your dish
5 Assemble & serve your dish

On a serving platter, arrange the toasted baguettes, sliced cheddar, sliced gouda, crumbled Grana Padano, coppa, soppressata, rosemary nuts, sliced apple, mustard, olives, and date compote as desired. Enjoy!

Browse Steps
1 of 5