Charcuterie Board Recipe

Summer deli board

Name: Summer deli board
Total time: 30 min
Yield: Serves 3
Ingredients: 3 sweet potatoes cut into wedges; 2 tbsp olive oil; 1 1⁄2 tsp of picked leaves thyme; 1 small whole brie (we used Castello Extra Creamy); 6 slices prosciutto; 6 slices salami; 12 cornichons; 12 mixed olives; 12 Peppadew peppers; 16 baby plum tomatoes halved; 3 handfuls rocket dressed with 1 tbsp balsamic vinegar

Janine Ratcliffe

Published: July 10, 2019 at 4:00 PM

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Serves 3

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Put together our pick of the charcuterie and veggies and serve with melted brie for an easy last-minute entertaining idea

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Ingredients

Nutrition

3 sweet potatoes

cut into wedges
2 tbsp olive oil
1 1⁄2 tsp of picked leaves thyme
1 small whole brie (we used Castello Extra Creamy)
6 slices prosciutto
6 slices salami
12 cornichons
12 mixed olives
12 Peppadew peppers
16 baby plum tomatoes

halved
3 handfuls rocket

dressed with 1 tbsp balsamic vinegar

Nutrition: per serving

kcal685
fat41.3g
saturates18.1g
carbs43.8g
sugars27.8g
fibre10.9g
protein29g
salt3.8g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Toss the sweet potato wedges with the olive oil, 1 tsp of the thyme and some seasoning in a bowl. Arrange on a non-stick baking sheet then roast for 20-25 minutes or until tender. While the wedges are cooking, take the brie from its packaging and put in a snug ovenproof dish. Cut slits in the top and sprinkle with the rest of the thyme. Bake alongside the wedges for the final 10 minutes of cooking.
step 2

Put the brie in the centre of a large board or platter then arrange all of the other ingredients around it in little piles for people to help themselves.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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