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Holiday Artisanal Charcuterie Board

Ingredients

All-purpose flour for dusting

  • 1 cup raw pecan halves
  • 1 tablespoon egg white
  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 teaspoons apple pie spice
  • 1 cup raw almonds
  • 1 tablespoon unsalted butter, melted
  • 1 1/2 tablespoons cocoa powder
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1/3 cup finely chopped fresh herbs such as parsley, rosemary and/or thyme
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 cup favorite small batch jam
  • 1/3 cup pomegranate arils
  • 1/4 cup favorite local raw honey
  • 3 packages (2 ounces each) Fiorucci® Mild and/or Spicy Salami and Aged Cheddar Snack Packs
  • 2 packages (3 ounces each) Fiorucci® Sliced Charcuterie and/or Finocchiona Salami
  • 1 package (6 ounces) Fiorucci® 100% Natural Uncured Abruzzese Salami
  • 1 package (15 ounces) Fiorucci® Panino™ Variety Pack
  • 1 wheel (8 ounces) triple crème Brie
  • 2 cups sliced apples and/or pears
  • Favorite artisanal crackers and/or sliced rustic bread (optional)

Directions

Prep: 25 minutes | Cook/Bake: 15 minutes | Serves: 12

1. Preheat oven to 350°; line 2 rimmed baking pans with parchment paper. In small bowl, toss pecans, egg white, sugar and apple pie spice; spread on 1 prepared pan. Bake pecans 15 minutes or until toasted and fragrant, rotating once. In separate small bowl, toss almonds and butter; spread on second prepared pan. Bake almonds 10 minutes or until toasted and fragrant; transfer to same bowl. Add cocoa powder, powdered sugar, espresso powder and salt; toss.

2. In small bowl, stir garlic, herbs, oil, lemon zest and juice. Makes about 1/3 cup gremolata.

3. Place gremolata, jam, pomegranate arils and honey in 4 small bowls; place pecans and almonds in 2 medium bowls. Place bowls on large wooden board or serving platter; arrange meats, Panino, cheeses and apples on board around bowls. Serve board with crackers or bread, if desired.

Chef Tip(s):

Pecans and almonds can be made in advance and stored in airtight containers at room temperature up to 2 weeks.