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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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
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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