Brazil Nut Free Grazing Board
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Learn more →Ingredients
8 servings
Charcuterie
- 6 oz thinly sliced prosciutto
- 4 oz thinly sliced salami
- 4 oz thinly sliced soppressata
Cheese
- 6 oz aged cheddar cheese, sliced or broken into chunks
- 6 oz brie, cut into wedges
- 4 oz manchego cheese, thinly sliced
- 4 oz blue cheese, crumbled or left as a wedge (optional)
Crackers & Bread
- 1 cup crackers
- 1 cup water crackers
- 1 small baguette, sliced ¼ inch thick
Fresh Fruit
- 1 cup red grapes
- 1 cup green grapes
- 1 cup fresh strawberries, hulled
Dried Fruit & Nuts
- ½ cup dried apricots
- ½ cup medjool dates, pitted
- ½ cup roasted almonds
- ½ cup walnuts
Olives & Pickles
- ½ cup castelvetrano olives
- ½ cup kalamata olives
- ¼ cup cornichons
Spreads & Dips
- ¼ cup whole-grain mustard
- ¼ cup honey
- ¼ cup fig jam
For serving
- fresh rosemary sprigs, for garnish (optional)
Instructions
- 1
Set out small bowls and place them at intervals across the large board or platter. Fill each bowl with one of the dips or spreads: whole-grain mustard, honey, and fig jam. Nestle the bowls of olives and cornichons into the remaining gaps.
- 2
Arrange the cheeses first, spacing them evenly across the board — place the brie wedges near one end, the cheddar chunks in the center, the manchego slices fanned out near another corner, and the blue cheese, if using, in its own small cluster.
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