Délice De Bourgogne Board* Recipe

Arrange meats

Thinly slice the jambon de Paris if not pre-sliced. Fan the slices into two small piles on one side of the board so guests can easily pick them up. Slice the saucisson sec into 1/8–1/4-inch rounds and arrange in a cascading line or small stack next to the ham.

Plate pâté

Spoon the country pâté onto a small ramekin or leave in its terrine. Place the ramekin or terrine on the board near a spreader knife so guests can smear pâté on bread or toast.

Prepare washed-rind cheese

Place the whole Epoisses on the board. If serving room-temperature, let it sit out 20–30 minutes before service so it becomes soft and aromatic. Position a small knife nearby for easy spreading.

Cut and place Comté

Cut the Comté into 6–8 wedges and fan them out near the center of the board for easy grabbing.

Arrange Brie

Place the Brie wedge or small wheel on the board. If preferred, score the rind lightly and drizzle a teaspoon of fig jam or honey on top for a sweet contrast.

Prepare bread

Slice the baguette thinly (about 1/4-inch thick). Lightly brush both sides with the softened butter or olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until just golden. Cool slightly and arrange in a fan on the board.

Toast walnuts

Spread the walnuts on a small sheet pan and toast in the 375°F (190°C) oven for 5–7 minutes until fragrant. Let cool, then pile into a small bowl or scatter near the cheeses.

Prepare pickles and grapes

Drain the cornichons and place them in a small dish. Rinse and halve large grapes; leave small grapes whole. Arrange grapes in small clusters on the board near the cheese to add freshness and acidity.

Place condiments

Spoon Dijon mustard into a small jar or ramekin and place on the board next to the pâté. Spoon the fig jam or chestnut honey into a second small ramekin and set near the Brie or Epoisses.

Select a large wooden board or slate. Begin by placing the largest items (cheeses in their spots, pâté ramekin) spaced evenly. Add meats in groups near complementary cheeses (for example, place saucisson near Comté and ham near Brie). Tuck small bowls with cornichons, mustard, and jam into gaps.

Scatter toasted walnuts and grape clusters around the board, filling empty spaces. Place the toasted bread slices in a fan or stack at one edge for balance.

Finish by tucking fresh thyme sprigs around cheeses and meats, then sprinkle coarse sea salt and freshly cracked black pepper over the Comté wedges and a light pinch on the Brie if desired.

Serve: allow the board to rest at room temperature for 15–30 minutes before serving so cheeses develop aroma and texture. Provide small spreaders and cheese knives. Estimated serving: 4 people as an appetizer.