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New Year's Eve Party Charcuterie Board

New Year's Eve Party Charcuterie Board

Sharing Dish | with Camembert, Serrano, Salami and Fig Jam
3.5(7)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 24, 2026
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Calories
: 
1143 kcal
Protein
: 
68.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Oats
  • Rye
  • Soya
  • Wheat
  • Barley
  • Nuts
  • Sesame
  • Walnuts
  • Lupin
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 grams

French Camembert

(Contains: Milk)

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

2 unit(s)

Pear

8 slice(s)

Serrano Ham

30 grams

Olives

75 grams

Goat's Cheese

(Contains: Milk May contain traces of: Milk)

40 grams

Fig Jam

1 pack(s)

Milano Salami

Energy (kJ)4783 kJ
Energy (kcal)1143 kcal
Fat54.9 g
of which saturates32.1 g
Carbohydrate91.4 g
of which sugars33.1 g
Dietary Fibre7.6 g
Protein68.3 g
Salt8.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Aluminum Foil
•Knife

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Remove the Camembert from its packaging. Lay the camembert flat, then carefully cut off the top 0.5-1cm, ensuring it stays in one piece. Set aside the top piece for now.

c) Pop the bottom part of the Camembert into a large square of foil, open-side up. Scrunch the edges of the foil together around the sides, but leave the foil open at the top.

d) Place the Camembert onto a lined baking tray. When the oven is hot, bake on the top shelf until the cheese has melted, 15-20 mins.

2

a) Meanwhile, cut the sourdough baguette into 1cm thick slices.

b) Pop the slices onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat.

c) Bake on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

3

a) While everything is in the oven, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

b) Cut each piece of Serrano ham in half lengthways.

c) Using a small knife, cut the number '25' into the reserved Camembert lid circle. TIP: Make sure your lines are at least 1cm thick so the number is clear.

4

a) Once baked, remove the Camembert from the oven and pop the Camembert lid on top.

b) Use kitchen scissors to snip off a small corner from the packet of fig jam to create a small hole. Squeeze the jam into the cut-out sections from the '25'. Pop any remaining fig jam in a small bowl and pop onto your charcuterie board for dipping.

c) Place your olives in a small bowl.

d) Arrange the Serrano ham, baked crostinis, fig jam, sliced pears, goat's cheese circles and olives on a sharing platter alongside the New Year's Camembert to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The Camembert and bread were particularly enjoyable; consider adding red grapes for more flavour.
  • Ease of prep: This dish made a great centrepiece for a party.
  • Suggestions: Try including red grapes to enhance the flavour variety of the charcuterie board.
AI-generated from customer reviews
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