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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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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.
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, 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.
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, coppa, soppressata, rosemary nuts, sliced apple, mustard, olives, and date compote as desired. Enjoy!
Tips from Home Chefs