Charcuterie Board with Rosemary Nuts & Fresh Blueberry Compote
Memorial Day

Charcuterie Board

with Rosemary Nuts & Fresh Blueberry Compote

30 MIN
$28.99 4-6 Servings
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From the Test Kitchen

The star of this charcuterie board is the fresh blueberry-balsamic compote we're serving over creamy ricotta for a savory-sweet mix. Also featuring rosemary-toasted nuts, crispy baguettes, soppressata, and more cheeses, this board is aimed to please!
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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Nutrition Label
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fresh
ingredients
Charcuterie Board with Rosemary Nuts & Fresh Blueberry Compote
Title
  • 3 oz Soppressata
  • 2 Small Baguettes
  • 3 oz Blueberries
  • 1 bunch Rosemary
  • 2 oz Smoked Gouda Cheese
  • 2 oz White Cheddar Cheese
  • ½ cup Roasted Pecans
  • 1 cup Part-Skim Ricotta Cheese
  • 1 Tbsp Balsamic Vinegar
  • 2 tsps Honey
  • 1 oz Pitted Niçoise Olives
  • 1 tsp Whole Dried Oregano
  • 2 oz Pickled Peppadew Peppers
  • 1 oz Castelvetrano Olives
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Roasted Pistachios
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the baguettes into equal-sized rounds. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the peppers. Thinly slice the cheddar and gouda. In a bowl, combine the ricotta and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the halved peppers, Niçoise olives, Castelvetrano olives, oregano, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes.

Toast the baguettes
2 Toast the baguettes

Transfer the baguette rounds to a sheet pan; arrange in an even layer. Drizzle with olive oil and season with salt and pepper. 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 chopped rosemary leaves, pistachios, and pecans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the nuts are lightly toasted and the rosemary is lightly browned. Transfer to a bowl. Rinse and wipe out the pot.

Make the compote & serve your dish
4 Make the compote & serve your dish

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the blueberries, honey, vinegar (carefully, as the liquid may splatter), 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, 4 to 6 minutes, or until the blueberries have broken down and the mixture is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Top the bowl of seasoned ricotta with the blueberry compote. On a serving platter, arrange the toasted baguettes, sliced cheddar and gouda, soppressata, rosemary nuts, marinated olive mixture, and blueberry-ricotta dip as desired. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the baguettes into equal-sized rounds. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the peppers. Thinly slice the cheddar and gouda. In a bowl, combine the ricotta and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the halved peppers, Niçoise olives, Castelvetrano olives, oregano, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Toast the baguettes

Transfer the baguette rounds to a sheet pan; arrange in an even layer. Drizzle with olive oil and season with salt and pepper. 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 chopped rosemary leaves, pistachios, and pecans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the nuts are lightly toasted and the rosemary is lightly browned. Transfer to a bowl. Rinse and wipe out the pot.

4 Make the compote & serve your dish

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the blueberries, honey, vinegar (carefully, as the liquid may splatter), 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, 4 to 6 minutes, or until the blueberries have broken down and the mixture is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Top the bowl of seasoned ricotta with the blueberry compote. On a serving platter, arrange the toasted baguettes, sliced cheddar and gouda, soppressata, rosemary nuts, marinated olive mixture, and blueberry-ricotta dip as desired. Enjoy!

Make the compote & serve your dish
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