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

Charcuterie Board

with Date Compote, Rosemary Nut Mix & Cheeses

25 MIN
$28.99 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 and coppa, sweet date-fig compote, toasted rosemary and nuts, crisp apple, and three types of cheese: white cheddar, smoked gouda, and Grana Padano.
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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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fresh
ingredients
Charcuterie Board with Date Compote, Rosemary Nut Mix & 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

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Charcuterie Board

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!

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