Jul 14 2026
Restaurants›River House Restaurant and Raw Bar›Artisan Cheese Board Recipe

Artisan Cheese Board Recipe

Inspired by River House Restaurant and Raw Bar
Time1h
Serves4

Served with apricot mostarda, olive oil cured mushrooms and lavash cracker

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Ingredients

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Cheese Selection

Apricot Mostarda

Olive Oil Cured Mushrooms

Lavash Crackers

Method

Preparation of Cheese and Crackers

  1. 1

    Prepare the Cheese

    Arrange the Brie, Cheddar, and Gorgonzola on a large serving platter.

  2. 2

    Make the Lavash Crackers

    Preheat the oven to 350°F (175°C). Brush lavash bread with olive oil and sprinkle with sea salt. Cut into desired shapes and bake for 10-12 minutes until crisp.

Making the Apricot Mostarda

  1. 3

    Combine Ingredients

    In a bowl, mix dried apricots, Dijon mustard, honey, white wine vinegar, and black pepper until well combined. Let it sit for 20-30 minutes for flavors to meld.

Preparing Olive Oil Cured Mushrooms

  1. 4

    Sauté the Mushrooms

    In a skillet, heat olive oil over medium heat. Add minced garlic and fresh thyme, sauté for 1-2 minutes, then add the mushrooms. Cook until tender, about 5-7 minutes. Season with salt to taste.

Final Assembly

  1. 5

    Assemble the Cheese Board

    On the platter, place the cheese, apricot mostarda, olive oil cured mushrooms, and lavash crackers. Serve immediately.

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