Ultimate Cheese Board with Spiced Pecans and Apricot Mostarda

Impress your guests with this show-stopping cheese and charcuterie board, featuring a trio of cheeses, an assortment of cured meats and irresistible homemade accompaniments. The star of the show is the smoky-sweet spiced pecans, coated in cinnamon and paprika and the zippy apricot mostarda that cuts through the richness.

We’ll guide you through every step, from toasting flatbread crackers to arranging the board for maximum visual appeal. Whether you’re hosting a holiday gathering or a casual get-together, this board is sure to be the centerpiece of the party.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

2 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

3 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

6 ounce Le Gruyère CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce Aged Gouda CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brie CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Antipasto Gran BerettaView ingredient guideLike ingredientDislike ingredient

4.5 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Quarter the flatbreads, then cut each quarter into four smaller squares. (Tip: stack flatbreads for quicker cutting.)
2. In a large bowl, combine the flatbread squares with 2 tablespoons olive oil and season generously with salt. Spread on a baking sheet and toast on the top rack until browned, 8-10 minutes. Let cool completely.
3. Meanwhile, heat a small nonstick pan over medium-high heat. Add pecans, 2 teaspoons of the smoky cinnamon paprika spice (you’ll have extra), 1½ tablespoons sugar, ½ teaspoon salt, 2 tablespoons water and a pinch of chili flakes. Cook, stirring often, until water evaporates and pecans are coated and lightly toasted, 2-4 minutes. Transfer to a plate to cool.
4. In a small bowl, combine the apricot jam and Dijon mustard to make the mostarda. Set aside.
5. Slice the Gruyère into thin wedges and fan them out on one corner of a large board or platter. Place the Gouda on the opposite corner. Using a butter knife, break the Gouda into bite-size pieces. Place the Brie in the middle of the board.
6. Arrange half the salami and half the coppa in a single overlapping layer next to the Gruyère. Repeat with the remaining salami and coppa next to the Gouda (we like layering in an arc shape). Fold each piece of prosciutto into a loose bundle and place next to the salami and coppa.
7. Place the bowl of mostarda on the board. Fill remaining gaps with the spiced pecan clusters, red grapes and toasted flatbread crackers. Serve immediately.

Recipe Tips

FAQ

Can I make the spiced pecans ahead of time?

Yes! Store them in an airtight container at room temperature for up to 3 days.

What can I substitute for the apricot jam?

Fig jam or orange marmalade work well as substitutes for the mostarda.

How do I store leftovers?

Wrap cheeses separately in wax paper and store in the fridge. Meats can be refrigerated in an airtight container. The crackers and pecans are best kept at room temperature.