Seasonal board filled with cured meats, cheeses, roasted veggies, fresh fruits, perfect for festive gatherings.
# What You'll Need:
→ Meats
01 - 5.3 oz prosciutto
02 - 5.3 oz soppressata
03 - 5.3 oz smoked turkey breast, sliced
→ Cheeses
04 - 7 oz aged cheddar, cubed or sliced
05 - 7 oz triple-cream brie, cut into wedges
06 - 5.3 oz blue cheese, crumbled or sliced
→ Fresh Fruits
07 - 1 large apple, thinly sliced
08 - 1 pear, thinly sliced
09 - 1 cup red grapes, halved
10 - 1 cup figs, halved (fresh or dried)
11 - 1/2 cup dried apricots
→ Roasted Vegetables
12 - 1 cup baby carrots, roasted
13 - 1 cup Brussels sprouts, halved and roasted
14 - 1/2 cup roasted butternut squash cubes
→ Accompaniments
15 - 1/2 cup marcona almonds
16 - 1/2 cup mixed olives
17 - 1/2 cup honey or fig jam
18 - 1/4 cup grainy mustard
19 - 2 cups assorted crackers
20 - 1 small rustic baguette, sliced
# Directions:
01 - Preheat oven to 400°F. Toss baby carrots, Brussels sprouts, and butternut squash cubes with olive oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet and roast for 20 minutes, turning halfway, until tender and caramelized. Let vegetables cool to room temperature before plating.
02 - Position aged cheddar, brie, and blue cheese in separate zones on a large wooden board or platter, spacing them apart for easy selection.
03 - Fold or roll the prosciutto, soppressata, and smoked turkey breast attractively. Place them near the cheeses to encourage pairing.
04 - Fan out sliced apple and pear. Arrange grapes, figs, and dried apricots in clusters across the board for burst of color and sweetness.
05 - Form compact piles of roasted carrots, Brussels sprouts, and butternut squash in open areas of the board, highlighting their color and texture.
06 - Transfer olives, honey or fig jam, and grainy mustard to small serving bowls. Set bowls around the board for easy access.
07 - Scatter marcona almonds, arrange assorted crackers, and fan out baguette slices to fill any remaining gaps and offer variety.
08 - Optionally, garnish with fresh rosemary or thyme sprigs for fragrance. Present at room temperature for optimal flavor and texture.
