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Ideal for weekends, this delicious charcuterie board is loaded with a mix of sweet and savoury ingredients so guests can try different flavour combos.
- Serves12
- Prep time15 minutes
Ingredients
- 200g Président Double Brie
- 100g West Country Farmhouse Cheddar
- 550g Meredith Dairy Marinated Goat’s Cheese
- 150g Coles British Blue Stilton
- 150g Jarlsberg Original Cheese Slices
- 100g prosciutto slices
- 80g Primo Smoked Turkey Slices
- 80g Primo Roast Pastrami Slices
- 150g Tassal Smoked Salmon
- 150g pumpkin and cashew dip
- 150g beetroot dip
- 110g jar beetroot relish
- 110g tub Coles Deli Sicilian Olives with Lemon & Garlic
- 500g jar Coles Whole Dill Pickles, drained, halved
- 150g pkt OB Finest Specialty Crackers
- 100g pkt Coles Finest Tasmanian Quince Paste
- 1 Coles Stone Baked by Laurent Sourdough Baguette, sliced
- 1 cup (160g) dry-roasted almonds
- 100g walnuts
- 1 bunch radishes
- 1 bunch Dutch carrots, trimmed, or 200g baby carrots, peeled, halved lengthways
- 1 bunch asparagus, woody ends trimmed, blanched
- 250g pkt baby cucumbers, halved
- 1/4 rockmelon, seeded, cut into wedges
- 250g strawberries, halved if preferred
- 300g green grapes
- Baby rocket leaves, to serve
- Dried pitted dates, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Arrange the brie, cheddar, goat’s cheese, blue cheese, Jarlsberg, prosciutto, turkey, pastrami, smoked salmon, pumpkin dip, beetroot dip, relish and olives on a large cheese board or serving platter.Step 2
Arrange the dickles, crackers, quince paste, baguette, almonds, walnuts, radishes, carrots, asparagus, cucumber, rockmelon, strawberries, grapes, rocket and dates around the cheese mixture on the platter.
Recipe tip
COOK. STORE. SAVE.
Swap it up: No Chunky Roasted Pumpkin dip? Try Wattle Valley Chunky Fresh Basil with Cashews & Parmesan Dip.
Easy elegance cheese board
- Serves12
- Prep time15 minutes
Ingredients
- 200g Président Double Brie
- 100g West Country Farmhouse Cheddar
- 550g Meredith Dairy Marinated Goat’s Cheese
- 150g Coles British Blue Stilton
- 150g Jarlsberg Original Cheese Slices
- 100g prosciutto slices
- 80g Primo Smoked Turkey Slices
- 80g Primo Roast Pastrami Slices
- 150g Tassal Smoked Salmon
- 150g pumpkin and cashew dip
- 150g beetroot dip
- 110g jar beetroot relish
- 110g tub Coles Deli Sicilian Olives with Lemon & Garlic
- 500g jar Coles Whole Dill Pickles, drained, halved
- 150g pkt OB Finest Specialty Crackers
- 100g pkt Coles Finest Tasmanian Quince Paste
- 1 Coles Stone Baked by Laurent Sourdough Baguette, sliced
- 1 cup (160g) dry-roasted almonds
- 100g walnuts
- 1 bunch radishes
- 1 bunch Dutch carrots, trimmed, or 200g baby carrots, peeled, halved lengthways
- 1 bunch asparagus, woody ends trimmed, blanched
- 250g pkt baby cucumbers, halved
- 1/4 rockmelon, seeded, cut into wedges
- 250g strawberries, halved if preferred
- 300g green grapes
- Baby rocket leaves, to serve
- Dried pitted dates, to serve
Description
Ideal for weekends, this delicious charcuterie board is loaded with a mix of sweet and savoury ingredients so guests can try different flavour combos.
Method
Step 1
Arrange the brie, cheddar, goat’s cheese, blue cheese, Jarlsberg, prosciutto, turkey, pastrami, smoked salmon, pumpkin dip, beetroot dip, relish and olives on a large cheese board or serving platter.Step 2
Arrange the dickles, crackers, quince paste, baguette, almonds, walnuts, radishes, carrots, asparagus, cucumber, rockmelon, strawberries, grapes, rocket and dates around the cheese mixture on the platter.