1 pkg (250 g) PC Aged 2 Years Canadian White Cheddar Cheese
1 pkg (200 g) PC Triple Cream Blue Brie
1 pkg (140 g) PC Soft Unripened Herbed Goat's Milk Cheese
1 pkg (125 g) PC Free From Prosciutto Dry-Cured Ham
½ (225 g) pkg PC Salami Finocchiona Dry-Cured Fennel Salami, casing removed, thinly sliced
3 Tbsp (45 mL) PC Hot Red Pepper Jelly
3 Tbsp (45 mL) PC Sweet with Heat Prepared Mustard
½ (350 g) baguette, thinly sliced
½ (185 g) pkg PC Rosemary Crackers with Elegant Scalloped Edges
3 ripe pears
12 PC Dried Fruit - Apricots
½ cup (125 m) PC Blue Menu Unsalted Natural Almonds, toasted
1. Divide large wooden board into thirds visually. Unwrap and arrange cheese on two-thirds of board, spacing to allow room for cutting. Cover with plastic wrap. Leave on counter to come to room temperature, about 30 minutes.
2. Place prosciutto and salami on remaining third of board. Place jelly and mustard into separate small bowls; arrange on board around cheese and meat. Place small spoons in condiment bowls and small knives near cheeses.
3. Mound baguette and crackers on board. Core and slice pears; place on board with apricots and almonds.
Tips and Substitutions
Per serving: 360 calories, fat 21 g, sodium 640 mg, carbohydrate 28 g, fibre 3 g, protein 16 g