Walnut Free Grazing Board

Total time25 min

Prep time25 min

Cook time0 min

4.5

(16)

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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
Chef's tip
Use the same amount, keeping the same form - whole, chopped, or toasted.

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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