Winter Apéro Board with Cheese and Cured Meat
with Brandt & Levie salami, camembert, brie and serrano ham | to share
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Amandelnoten
•Pinda's
•Gluten
•Rogge
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
175 g
Creamy French brie
(Contains: Melk (inclusief lactose))
1 bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
8 milliliters
Truffle-style olive oil
240 g
Camembert
(Contains: Melk (inclusief lactose))
1 sprig
Fresh rosemary
1 piece
Grapes
80 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
40 g
Cranberry chutney
1 piece
Garlic
1 piece
Organic cured rosemary sausage from Brandt & Levie
2 piece
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Noten, Sesamzaad, Ei, Gluten, Melk (inclusief lactose), Mosterd, Soja)
120 g
Mixed olives with herbs
Nutrition Values
Energy (kJ)6663 kJ
Calories1592 kcal
Fat97.5 g
Saturated Fat40.8 g
Carbohydrate96.6 g
Sugar45.2 g
Dietary Fiber12.3 g
Protein76.2 g
Salt5.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Oven Dish
Cooking Steps
1
- Preheat the oven at 200°C.
- Transfer the camembert to an oven dish. Use the tip of a knife to score the camembert.
- Thinly slice the garlic and tear the rosemary leaves from the stalks.
- Stuff the camembert with rosemary leaves and garlic slices. Drizzle with olive oil and honey.
2
- Bake the camembert and ciabatta for 6 - 7 minutes.
- Add the cranberry chutney to a small bowl.
- Slice the sausage.
- Drain the liquid from the burrata and transfer the burrata to a small plate. Drizzle with the truffle oil.
3
- Add the camembert, burrata and brie to the board.
- Arrange the sausage, salted almonds, crackers, grapes, olives and cranberry chutney around the cheeses and serve.
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