What could be better in the autumn season than an epic charcuterie board filled with all things fall-inspired? This spread includes marinated olives, spiced nuts, and a delicious baked Brie. It’s all things autumnal!
For the baked Brie:
INGREDIENTS
• 1 8 oz wheel Brie
• 1 tsp chipotle powder
• 1 tbsp honey
INSTRUCTIONS
Preheat oven to 350°F.
With a sharp knife, remove just the top rind of the Brie to expose the inside. Place the Brie into a shallow ramekin, or baking dish, cut side facing up. Sprinkle with chipotle powder and drizzle with honey.
Bake in the preheated oven until the Brie is melted and soft, 5-8 minutes. Remove from the oven and serve immediately.
For the marinated olives:
INGREDIENTS
• 16 oz olives
• 1 cup olive oil
• 3 cloves garlic peeled
• orange peel from 1/4 of orange
• lemon peel from 1/4 of lemon
• 3/4 tsp red pepper flakes
• 3 bay leaves
• 2 4-inch sprigs rosemary
• 1 tsp black pepper
INSTRUCTIONS
In a small saucepan, combine the olive oil, garlic cloves, orange peel, lemon peel, red pepper flakes, bay leaves, rosemary, and black pepper.
Gently warm over low heat until the oil is warm to the touch but not boiling, 4-5 minutes.
Remove from the heat and pour over the olives. Allow to marinate at room temperature for 4 hours.
For the spiced nuts:
INGREDIENTS
• 2 tbsp brown sugar
• 3 tbsp maple syrup
• 2 tbsp water
• 2 tsp Garam masala
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 2 tsp salt
• 3 cups mixed unsalted nuts
INSTRUCTIONS
Preheat oven to 350°F.
Pour nuts onto a greased and parchment-lined baking sheet. Set aside until ready to use.
In a small bowl, combine the brown sugar, maple syrup, water, Garam masala, cinnamon, cardamom, and salt. Mix to combine. Pour over nuts and mix to evenly coat nuts in the mixture.
Roast in the preheated oven, stirring every 7 minutes until the sugar caramelizes and coats the nuts, 15-20 minutes.
Remove from the oven and continue to stir every 10 minutes until the nuts have cooled and the sugar hardens, 20 minutes.
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