Harvest Charcuterie Board
- Level: Intermediate
- Total: 2 hr 10 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 8 to 10 servings
- Level: Intermediate
- Total: 2 hr 10 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 8 to 10 servings
Ingredients
Quick Candied Nuts:
Sweet Potato Spread:
Pumpkin Baked Brie:
Herby Cheese Ball:
Bacon and Spinach Stuffed Mushrooms:
Directions
Special equipment:
kitchen twine- Arrange bowls of the Quick Candied Nuts and Sweet Potato Spread on a board. Place the Pumpkin Baked Brie and Herby Cheese Ball on small plates or directly on the board. Arrange the Bacon and Spinach Stuffed Mushrooms around the board. Spoon the cranberry relish into a ramekin and set on the board. Fill in around everything with slices of Gouda, crudité, fresh and dried fruit, decorations and baguette slices.
Quick Candied Nuts:
- Line a rimmed baking sheet with parchment. Add the brown sugar, salt, cayenne if using and 2 tablespoons water to a large skillet. Set over medium heat and cook, stirring, until the mixture is melted and bubbling. Add the nuts and cook, stirring to coat in the sugar mixture, until the nuts are toasted and thickly coated, 2 to 3 minutes. Transfer to the prepared baking sheet in an even layer and let cool completely, about 1 hour. Break apart any large clumps.
Sweet Potato Spread:
- Combine the sweet potato purée, maple syrup, tahini, salt, cinnamon, cloves and orange zest in a medium bowl. Whisk until fully combined. Transfer to a serving bowl, cover with plastic and chill for at least 1 hour.
- Just before serving, place the marshmallows in a small saucepan. Cook over low heat, stirring, until melted, about 1 minute. Drizzle the melted marshmallow over the spread with a spoon.
Pumpkin Baked Brie:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
- Unfold the pastry sheet onto the prepared baking sheet. Cut out a 6 1/2-inch circle and remove the excess dough. Spoon the pumpkin butter into the center of the circle and set the Brie on top. Fold up the edges of the circle to cover the Brie and pinch the seams together. Turn over so the seams are facing down. Cut six 7- to 8-inch pieces of kitchen twine and tie each around the pastry, pulling gently to create indentations like a pumpkin. Trim the excess twine from the top. (The wrapped and tied Brie ball can be covered with plastic and refrigerated overnight.)
- Beat the egg yolk in a small bowl and brush it over the surface of the pastry. Bake until the pastry is golden brown, 20 to 25 minutes. Let cool for about 5 minutes, then trim off and discard the twine. Insert a pretzel stick and sage leaf at the top to resemble the stem of a pumpkin. Serve immediately.
Herby Cheese Ball:
- Add the Gouda to a food processor and pulse about 4 times to break it up. Add the cream cheese and Dijon and process, stopping to scrape down the sides as needed, until mostly smooth, about 2 minutes. Use a rubber spatula to scrape the mixture onto a plate.
- Spray your hands with nonstick spray and shape the cheese mixture into a ball. On a separate plate, mix together the chives, rosemary, pepper and sage. Roll the cheese ball in the herb mixture, coating all sides. Set back on the plate and refrigerate for at least 1 hour and up to overnight before serving.
Bacon and Spinach Stuffed Mushrooms:
- Preheat the oven to 425 degrees F.
- If the mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- Heat the butter in a skillet over medium-high heat. Add the mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the bacon, mozzarella and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom cap with filling and transfer the filled mushrooms to a rimmed baking sheet filling-side up. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes, then remove from the baking sheet.
