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Charcuterie Board with Fig Jam

Salami, prosciutto, brie and aged cheese with grapes, nuts, apricots, olives and a homemade fig jam.

By Wanda Oyola 1 h 10 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A wooden board with folded salami and prosciutto, a wheel of brie, cheese cubes, crackers, red grapes, nuts and dried apricots, with bowls of olives and fig jam.

A charcuterie board is the easiest way to feed a party without cooking much: folded salami and silky prosciutto, a soft brie and a firm aged cheese, crackers, grapes, dried apricots, nuts and olives, all on one wooden board. The secret is contrast, salty with sweet, soft with crunchy, so every bite is a little different.

The one homemade touch is the fig jam, and the Thermomix® TM7™ makes it from dried figs in about 20 minutes: it chops them with sugar, simmers them with water and lemon, then blends them into a thick, spreadable jam. It is wonderful with brie, and the leftovers keep for weeks in the fridge.

Made in the Thermomix® TM7™

Charcuterie Board with Fig Jam

Makes: 1 board for 8, plus about 300 g (1 cup) fig jam

  • Prep25 min
  • Cook15 min
  • Total1 h 10 min
  • Serves8

Ingredients

For the fig jam

For the board

Instructions

  1. Place the figs and sugar in the mixing bowl and chop 5 sec/speed 6.
  2. Add the water, lemon juice and salt. Place the simmering basket on the lid instead of the measuring cup and cook 15 min/100°C (212°F)/speed 2.
  3. Blend 10 sec/speed 5, for a spreadable jam with small bits of fig. Spoon it into a jar and let it cool completely: it thickens as it cools.
  4. Take the cheeses out of the refrigerator 30 minutes before serving so they are soft and full of flavor.
  5. Set the board: place the brie and small bowls for the jam and olives first, then fold the salami into layers and drape the prosciutto beside them.
  6. Fill the spaces with the cheese cubes, crackers, grapes, apricots and nuts until the board looks full. Top the jam with half a fresh fig, if you like, and serve.

Tips

  • If the cooled jam is too thick, stir in 1 to 2 tbsp of hot water. If it is too thin, cook 3 min/100°C (212°F)/speed 2 more.
  • Plan on about 60 g (2 oz) of meat and 60 g (2 oz) of cheese per person when the board is an appetizer, and double that if it is the main event.
  • The fig jam keeps 3 weeks in a closed jar in the fridge. Try it on a grilled cheese or a turkey sandwich.

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