Festive board with cheeses, cured meats, fruits, nuts, and sweets arranged for holiday gatherings.
# What You'll Need:
→ Cheeses
01 - 5.3 oz Brie cheese, sliced
02 - 5.3 oz Comté, cubed
03 - 3.5 oz Bleu d'Auvergne, crumbled
04 - 3.5 oz Chèvre (goat cheese), sliced
→ Cured Meats
05 - 4.2 oz Jambon de Bayonne, thinly sliced
06 - 4.2 oz Rosette de Lyon, sliced
07 - 3.5 oz Saucisson sec, sliced
→ Fresh Fruits
08 - 1 bunch red grapes
09 - 1 ripe pear, sliced
10 - 1 ripe apple, sliced
11 - 1 handful fresh figs, halved (or dried figs if out of season)
12 - 1 handful pomegranate seeds
→ Nuts & Extras
13 - 2.1 oz roasted almonds
14 - 2.1 oz walnuts
15 - 1.4 oz pistachios, shelled
16 - 1.4 oz dried cranberries
→ Accompaniments
17 - 1 small jar fig or cherry jam
18 - 1 French baguette, sliced
19 - 1 small box assorted crackers
20 - 1 small pot honey
→ Sweets (optional for festive touch)
21 - 1.8 oz dark chocolate, broken into shards
22 - 1.8 oz candied orange peel
23 - Festive star-shaped cookies (optional)
# Method Steps:
01 - Position the assorted cheeses at the center of a large wooden board in a star pattern, alternating types to highlight color and texture contrast.
02 - Fan thin slices of cured meats around the cheese star, creating starburst rays for visual impact.
03 - Fill the gaps between meats and cheeses with clusters of grapes, pear and apple slices, and halved figs. Sprinkle pomegranate seeds atop for vibrant color.
04 - Evenly distribute piles of roasted almonds, walnuts, pistachios, and dried cranberries around the board.
05 - Set small bowls or ramekins of fig or cherry jam and honey on the board for dipping.
06 - Arrange sliced baguette and crackers along the edges or in separate baskets nearby.
07 - Tuck shards of dark chocolate, candied orange peel, and optional festive cookies into open spaces for a seasonal finish.
08 - Serve immediately, inviting guests to mix and match flavors.
