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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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

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