Délice De Bourgogne Board Recipe

Slice and toast baguette

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with 1 tsp olive oil, and toast 8–10 minutes until golden and crisp. Alternatively grill slices in a skillet for 1–2 minutes per side. Let cool slightly.

Arrange crackers on a small platter so they are ready to place on the board.

Prepare soft cheeses

Remove the Brie or triple-cream from the refrigerator 30–45 minutes before serving so it comes to room temperature and becomes spreadable. If you prefer, score the rind lightly or cut into wedges for easier serving.

Cut and arrange firmer cheeses

Cut the Comté or Gruyère into thin slices or 1/2" cubes and the morbier into thin slices. Place each cheese in a separate area of the board with a small cheese knife or spreader for each variety.

Add charcuterie and pâté

Fan the saucisson slices near one cheese. Place the pâté or terrine in a small ramekin on the board with a spreading knife or spoon. Position items so guests can move around the board and pair items easily.

Add mustards and jam

Spoon whole-grain mustard and fig jam into small bowls or portions on the board. Add the Dijon mustard in a small dish or as a thin line if preferred.

Place honey in a small jar or dish; drizzle a little across the Brie wedge if you like immediate serving sweetness.

Scatter cornichons near the pâté to provide a bright, acidic counterpoint.

Arrange grape clusters and halved fresh figs in small groups around the cheeses so they’re easy to grab. If using stone fruit, fan the slices and tuck them between cheeses and crackers.

Scatter toasted walnuts in small piles across the board. Tuck fresh thyme sprigs among items for fragrance and a rustic look.

Drizzle the remaining tablespoon of olive oil lightly over the toasted walnuts (optional) and over the pâté if desired. Sprinkle flaky sea salt and freshly ground black pepper over the Comté and figs to enhance flavors.

Place toasted baguette slices and crackers in open spaces. Make sure there are serving utensils: at least one cheese knife for each cheese, a small spoon for jam and honey, and a spreader for pâté.

Serve the board at room temperature (cheeses at room temp, pâté slightly chilled is fine) with wine (Bourgogne Pinot Noir or a crisp white) or desired beverages. Replenish items as needed during service.