Charcuterie and cheese board, bacon candied onion and honey caramelized nuts

Ingredients

Baking sheet

• 28 oz 800 g various Quebec pork deli meats and terrines (prosciutto, salami, sausage, bresaola, etc.)
• 1 1/2 lb 675 g various cheeses (goat, soft, semi-firm, firm, firm-pressed, marbled, burrata)

Your choices of sides

• Variety of crackers
• Various breads (breadsticks, baguettes, nut breads, rye breads, etc.)
• Pickles
• Mustards
• Unshelled edamame, steamed
• Mixed olives and/or capers
• Raw vegetables (cherry tomatoes, Lebanese cucumbers, fennel, etc.)
• Fresh fruit (grapes, pears, figs, apples, pomegranates, plums, blackberries, etc.)
• Dried fruit (cranberries, apricots, figs, etc.)

Bacon candied onion ingredients

• 1/2 lb 225 g bacon slices, chopped
• 1 large white onion, diced
• 2 tbsp. 30 ml butter
• 1/4 cup 60 ml Quebec maple syrup
• 3 tbsp. 45 ml sherry vinegar
• 2 tbsp. 30 ml white wine
• Salt and pepper

Honey caramelized nut ingredients (*see note)

• 1 1/2 cups 375 ml choice of unsalted mixed nuts (walnuts, almonds, pistachios, hazelnuts, pecans, etc.)
• 1/4 cup 60 ml Quebec honey
• 1/2 tsp. 2,5 ml cayenne pepper
• Fleur de sel, to taste

Note : If short on time, serve nuts plain.

On a large board or tray