Winter Apéro Board with Cheese and Cured Meat

Name: Winter Apéro Board with Cheese and Cured Meat with Brandt & Levie salami, camembert, brie and burrata | to share
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 175 g Creamy French brie; 1 bulb(s) Burrata; 8 milliliters Truffle-style olive oil; 240 g Camembert; 1 sprig Fresh rosemary; 1 piece Grapes; 80 g Salted almonds; 40 g Cranberry chutney; 1 piece Garlic; 1 piece Organic cured rosemary sausage from Brandt & Levie; 1 pack Laurieri scrocchi with sea salt; 1 teaspoon Honey [or plant-based alternative]; ½ tablespoon Extra virgin olive oil

with Brandt & Levie salami, camembert, brie and burrata | to share

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Recipe

Allergens:

Milk

•Almonds

•Peanuts

•Wheat

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

175 g

Creamy French brie

(Contains Milk)

1 bulb(s)

Burrata

(Contains Milk)

8 milliliters

Truffle-style olive oil

240 g

Camembert

(Contains Milk)

1 sprig

Fresh rosemary

1 piece

Grapes

80 g

Salted almonds

(Contains Almonds, Peanuts May be present Tree nuts, Sesame)

40 g

Cranberry chutney

1 piece

Garlic

1 piece

Organic cured rosemary sausage from Brandt & Levie

1 pack

Laurieri scrocchi with sea salt

(Contains Wheat)

Not included in your delivery

1 teaspoon

Honey [or plant-based alternative]

½ tablespoon

Extra virgin olive oil

Nutrition Values

Energy (kJ)7846 kJ

Calories1875 kcal

Fat115.3 g

Saturated Fat49.2 g

Carbohydrate117.8 g

Sugar56.7 g

Dietary Fiber11.2 g

Protein86.2 g

Salt8.2 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

•Baking Dish

Cooking Steps

Preheat the oven to 200°C.
Take the camembert out of its packaging and transfer to an oven dish.
Use the tip of a knife to score a crisscross diamond pattern over the surface of the camembert, taking care not to cut all the way through.
Thinly slice the garlic and tear the rosemary leaves from the stalks.

Stuff the camembert with the rosemary leaves and the slices of garlic.
Drizzle with the extra virgin olive oil and the honey.
Bake the camembert 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.

Add the camembert, burrata and brie to the board.
Arrange the sausage, salted almonds, crackers, grapes and cranberry chutney around the cheeses and serve.