Holiday Charcuterie Board with Grape Compote & Toasted Nuts
Thanksgiving

Holiday Charcuterie Board

with Grape Compote & Toasted Nuts

35 MIN
$35.99 4-6 Servings
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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.
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From the Test Kitchen

Impress your guests with this delicious charcuterie board, which features our new Little Giant cheese—a bright, smooth goat cheese that packs a ton of earthy, buttery flavor inside the soft, edible rind. You'll top it with a fresh grape compote, then serve it with a variety of meats and other delightful snacks.
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  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
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fresh
ingredients
Holiday Charcuterie Board with Grape Compote & Toasted Nuts
Title
  • 3 oz Prosciutto
  • 3 oz Coppa
  • 2 Small Baguettes
  • 4 oz Grand Cru® Cheese
  • 4 oz Little Giant Cheese
  • 1 Tbsp Fig Spread
  • 2 tsps Honey
  • ½ cup Roasted Pistachios
  • ½ cup Roasted Walnuts
  • ½ cup Roasted Pecans
  • 1 bunch Rosemary
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Pear
  • 4 oz Red Seedless Grapes
  • 4 Dried Turkish Figs
  • 1 oz Salted Butter
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven 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. Roughly chop half the pistachios. Roughly chop the figs. Halve the grapes. Quarter, core, and thinly slice the pear. Thinly slice the grand cru. Remove the plastic lining between the slices of prosciutto.

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.

Toast the nuts
3 Toast the nuts

Meanwhile, in a small pot, heat the butter on medium until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the walnuts, pecans, chopped figs, remaining whole pistachios, and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the nuts are lightly toasted. Transfer to a bowl. Rinse and wipe out the pot.

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

To the same pot, add the halved grapes, honey, fig spread, chopped rosemary, and 2 tablespoons of water. Cook on medium- high, stirring frequently and gently pressing on the grapes, 5 to 7 minutes, or until the grapes are softened and broken down. Turn off the heat.   Place the little giant cheese on a small serving plate; top with the grape compote and chopped pistachios. On a serving platter, arrange the finished little giant cheese, sliced pear, toasted baguettes, coppa, prosciutto, sliced grand cru, and toasted nuts as desired. Enjoy!

Tips from Home Chefs

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Holiday Charcuterie Board

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven 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. Roughly chop half the pistachios. Roughly chop the figs. Halve the grapes. Quarter, core, and thinly slice the pear. Thinly slice the grand cru. Remove the plastic lining between the slices of prosciutto.

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
Toast the nuts
3 Toast the nuts

Meanwhile, in a small pot, heat the butter on medium until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the walnuts, pecans, chopped figs, remaining whole pistachios, and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the nuts are lightly toasted. Transfer to a bowl. Rinse and wipe out the pot.

4 Make the grape compote & serve your dish

To the same pot, add the halved grapes, honey, fig spread, chopped rosemary, and 2 tablespoons of water. Cook on medium- high, stirring frequently and gently pressing on the grapes, 5 to 7 minutes, or until the grapes are softened and broken down. Turn off the heat.   Place the little giant cheese on a small serving plate; top with the grape compote and chopped pistachios. On a serving platter, arrange the finished little giant cheese, sliced pear, toasted baguettes, coppa, prosciutto, sliced grand cru, and toasted nuts as desired. Enjoy!

Make the grape compote & serve your dish
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