Cheese & Cracker Tray Recipe

Bring cheeses to temperature

Remove all cheeses from refrigeration 30–60 minutes before serving to allow flavors and textures to open up. Brie should be room temperature and slightly soft; cheddar and gouda should be firm but not cold.

Prepare cheese shapes

Trim rind only if desired on cheddar and gouda. Cut the cheddar into 1/4–1/2-inch slices and/or 1/2-inch cubes for easy picking. Slice the gouda into 1/8–1/4-inch rounds or thin wedges. Leave the brie whole or cut into wedges; place brie on the board with a small cheese knife for spreading. Crumble blue cheese into a small pile or place it in a small bowl for easier serving.

Arrange a variety of crackers in small stacks or fan them out in 2–3 locations around the board so guests have easy access. If using a baguette, slice on a diagonal about 1/4-inch thick, brush lightly with olive oil and toast in a 400°F (200°C) oven for 6–8 minutes until golden. Let cool slightly before arranging on the tray.

Place fig spread and whole-grain mustard in small bowls or ramekins to prevent spreading on the board and to make scooping easier. Position them near cheeses that pair well: fig spread near brie and cheddar, mustard near gouda and cured meats.

Rinse and dry grapes and arrange them in small clusters on the board. Halve dried apricots if large and place near the brie and blue cheese. Fill small bowls with marcona almonds and cornichons and set them on the board.

Drizzle honey lightly over a portion of the brie or serve the honey in a small bowl with a honey dipper so guests can add to any cheese. Garnish with fresh herb sprigs for aroma and presentation.

If using prosciutto or other cured meats, fold slices into loose ribbons or roll and place them in small piles near the crackers. Drain olives and place them in a small bowl or scatter modestly around the board.

Select a large wooden board, slate, or platter. Start by placing the larger items first: bowls of fig spread, mustard, blue cheese, almonds, and olives. Position the brie on one side, cheddar and gouda in separate areas. Fan crackers and place toasted baguette slices nearby.

Fill gaps with clusters of grapes, dried apricots, and cornichons. Add small cheese knives or spreaders at each cheese and a small spoon for jams. Tuck fresh herb sprigs among items for color. Ensure contrasting colors and textures are distributed across the board so each area has a mix of cheese, fruit, and crackers.

Label cheeses if desired, then serve. Encourage guests to use a separate knife for each cheese to avoid cross-contamination of flavors.