Charcuterie Board with Baked Brie and Roasted Sweet Potato Wedges
This sharing platter turns a classic cold-cut board into a warm meal, with a whole baked brie in the middle and thyme-roasted sweet potato wedges for dipping. Cured meats, olives, pickles and fresh tomatoes fill the board, making it easy to serve for a relaxed dinner or a party.
Preparation Steps
Heat the oven to 400°F (200°C), or 350°F (180°C) for a convection oven.
Toss the sweet potato wedges with the olive oil, 1 teaspoon of the thyme, salt and pepper. Spread them on a nonstick baking sheet and roast for 20 to 25 minutes, turning once, until tender and browned at the edges.
Unwrap the brie and set it in a small ovenproof dish that fits it snugly. Score a few slits in the top and sprinkle with the remaining thyme.
Bake the brie alongside the wedges for the last 10 minutes, until soft and melting in the center.
Toss the arugula with the balsamic vinegar.
Set the brie in the middle of a large board and arrange the wedges, prosciutto, salami, cornichons, olives, peppers, tomatoes and arugula around it. Serve right away while the cheese is warm.
Tips & Variations
- Do not bake the brie too long; once the edges start to bulge it is ready, and overbaked cheese can split.
- Add crackers, sliced baguette, grapes or fig jam, and swap the brie for camembert if you prefer.
- Wrap leftover cheese and meats and refrigerate for up to 3 days. Reheat leftover wedges in the oven until hot.
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