Forage Board Recipe

Bring cheese to room temperature

Remove the MouCo Camembert from the refrigerator 30–60 minutes before serving so it softens and aromas open. Keep it whole for presentation.

Optional warm Camembert

For a baked option: preheat oven to 350°F (175°C). Score the top rind lightly in a crisscross pattern, drizzle 1 tsp olive oil over the top, and bake on a small oven-safe dish for 10–12 minutes until slightly gooey. Remove and allow to rest 2 minutes before placing on board.

Fold or roll the assorted salumi into loose rosettes or ribbons. Arrange them in separate clusters around the board to create visual interest and make it easy for guests to pick a variety.

Spoon the whole grain mustard and seasonal jam into small ramekins or bowls. Place them near the cheese and bread so guests can pair spreads with salumi and cheese.

Place the mixed olives in a small bowl and tuck it onto the board. Scatter the crunchy mix in a small pile or a shallow dish to add texture. Position these items so they balance the visual weight of the meat and cheese.

If using Kinship artisan bread, slice into 1/2-inch slices and lightly toast if desired. Arrange slices in a fan or stack near the cheese. Offer gluten-free crackers in a separate pile or small bowl for guests who need GF.

Place the whole (or warmed) Camembert on the board first as the focal point. Surround with clusters of salumi, bowls of mustard, jam, and olives, then add the crunchy mix and bread. Tuck rosemary or thyme sprigs around the board for fragrance and color. Drizzle 1 tbs extra virgin olive oil over the crunchy mix or directly over toasted bread slices if desired.

Provide small serving utensils: a cheese knife for the Camembert, small spoons for condiments, and tongs or toothpicks for the salumi and olives.