Winter Apéro Board with Cheese and Cured Meat
with Brandt & Levie salami, camembert, brie and burrata | to share
Maak de feestdagen compleet met onze speciale amuses. Crostini's met burrata, blini's met zalm of een winterse borrelplank - allemaal heerlijke hapjes die je diner nóg feestelijker maken!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
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)
120 g
Mixed olives with herbs
Not included in your delivery
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
Nutrition Values
Utensils
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.