Fall Charcuterie Board with Spicy Bocconcini | PC.ca
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NewFall Charcuterie Board with Spicy Bocconcini

An overview of a table top with several hors d'ouerves including meats, toasts, figs and olives

PC Black Label Quebec Blueberry Blossom Honey

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Fall Charcuterie Board with Spicy Bocconcini

Les plateaux de charcuteries n’ont pas besoin d’un thème, mais ça rend les choses plus faciles pour...

Les plateaux de charcuteries n’ont pas besoin d’un thème, mais ça rend les choses plus faciles pour les accords de saveurs. Pour ce plateau d’automne, nous célébrons la figue fruitée et florale sous trois formes, soit une gelée aux figues et au vin, des craquelins croustillants parsemés de figues et des figues fraîches bien tendres, que nous accompagnons de miel, d’olives salées et de bocconcini épicés pour un plateau bien équilibré que vos invités vont adorer.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 15 mins
  • Serves: 8
  • Dish Type: Canadian, American
  • Season: Fall, Winter
  • Course: Appetizers
  • Main Ingredient: Spicy Bocconcini
  • Serving Size:

    1/8 of recipe

  • Calories

    420

  • Total Carbohydrate

    50 g

  • Total Fat

    20 g

  • Saturated Fat

    5 g

  • Dietary Fibre

    1 g

  • Protein

    14 g

  • Sodium

    890 mg

  • Sugars

    26 g

NewFall Charcuterie Board with Spicy Bocconcini

An overview of a table top with several hors d'ouerves including meats, toasts, figs and olives

PC Black Label Quebec Blueberry Blossom Honey

  • Serving Size:

    1/8 of recipe

  • Calories

    420

  • Total Carbohydrate

    50 g

  • Total Fat

    20 g

  • Saturated Fat

    5 g

  • Dietary Fibre

    1 g

  • Protein

    14 g

  • Sodium

    890 mg

  • Sugars

    26 g

How to make

Ingredients

  • 1/2 cup (125 mL)

    mini bocconcini cheese, drained
  • 1 tsp (5 mL)

    PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil
  • 3/4 cup (188 mL)

    mixed olives, drained
  • 1/4 cup (60 mL)

    PC Black Label Fig Merlot Condiment
  • 1/4 cup (60 mL)

    PC Black Label Quebec Blueberry Blossom Honey
  • 225 g

    cured Italian meats, such as prosciutto, salami and soppressata
  • 1 pkg (150 g)

    PC Black Label Fig & Kalamata Olive Artisan Mini Crisps
  • Half

    baguette (about 175 g), thinly sliced
  • 5

    fresh figs, halved lengthwise
  • 1/2 cup (125 mL)

    walnut halves

How to make

  • Step 1

    Stir bocconcini with peperoncini in small bowl. Transfer to small serving dish. Place on large serving board.

  • Step 2

    Place olives, fig condiment and honey in separate small serving bowls. Add to board.

  • Step 3

    Arrange prosciutto, salami and soppressata on board (fold the meats into halves or thirds, if you like). Add crisps, baguette, figs and walnuts to board.

  • Try this:

    Swap out the spicy peperoncini for a couple tablespoons of olive oil, a handful of chopped fresh herbs and a pinch of salt and black pepper for a milder bocconcini seasoning.

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