Charcuterie board

Serve up a summer version of a sharing platter with baked cheese in the centre and plenty of nibbles alongside. Enjoy al fresco with friends and drinks

Prep:5 mins
Cook:30 mins

Serves 3
Easy

Nutrition per serving

kcal 685
fat 41.3g
saturates 18.1g
carbs 43.8g
sugars 0g
fibre 10.9g
protein 29g
salt 3.8g

Ingredients

3 sweet potatoes , cut into wedges
2 tbsp olive oil
1½ tsp thyme leaves
1 small whole brie
6 slices prosciutto
6 slices salami
12 cornichons
12 mixed olives
12 Peppadew peppers
16 baby plum tomatoes , halved
3 handfuls of rocket , dressed with 1 tbsp balsamic vinegar

Method

Heat the oven to 200C/180C fan/gas 6. Tip the sweet potato wedges into a large bowl with the olive oil, 1 tsp of the thyme and some seasoning, then toss well to coat. Arrange on a non-stick baking sheet and roast for 20-25 mins until tender.
While the wedges are cooking, take the brie out of its packaging and put in a snug ovenproof dish. Cut slits in the top and sprinkle with the rest of the thyme. Bake alongside the wedges for the final 10 mins of cooking.
Put the brie in the centre of a large board or platter then arrange all of the other ingredients around it for people to help themselves.