Bread Board Recipe

Slice and warm

Using a serrated knife, slice the sourdough and multigrain loaves into 1/2-inch thick slices. Keep banana bread pre-sliced if purchased that way. Warm slices and croissants briefly: preheat oven to 160°C (325°F), arrange breads on a sheet pan in a single layer and warm for 6–8 minutes until just heated through and croissants are slightly crisp on the outside. Remove and let cool 1–2 minutes before plating.

For a toasted option, place sourdough and multigrain slices under a broiler or in a toaster for 1–2 minutes until edges are golden; watch closely to avoid burning.

Prepare compound butters

Place unsalted butter at room temperature on a small board. For honey butter, mix 60 g of unsalted butter with the 80 g prepared honey butter or combine remaining 40 g of unsalted butter with 2 tbs honey and a pinch of salt in a small bowl until smooth. Transfer each butter to separate small ramekins and smooth tops with a spatula.

Plate jams and preserves

Spoon strawberry jam, orange marmalade, and peach preserves into three small serving jars or ramekins. Place lids nearby or leave open. Provide small spoons for serving.

Whipped ricotta finishing

Whip ricotta with 1 tbs olive oil and the lemon zest in a bowl until smooth and slightly airy (about 30 seconds with a hand mixer or vigorous whisking). Season with a pinch of flaky sea salt. Transfer to a shallow dish and drizzle 1 tbs olive oil on top, then sprinkle a small pinch of flaky sea salt.

Prepare fruit and nuts

Rinse mixed berries and pat dry. Hull and quarter strawberries if large. Toast walnuts in a small dry skillet over medium heat, stirring, for 3–4 minutes until fragrant — cool and chop coarsely.

Assemble garnish bowls

Place mixed berries in a small bowl. Put chopped toasted walnuts in a separate small bowl. Keep basil leaves whole and nestle them on the board for freshness and aroma.

Select a wooden board (approx. 14–18 inches) or large platter. Arrange warmed slices of sourdough, multigrain, banana bread slices and croissants in separate clusters to give visual variety and make it easy to choose.

Place ramekins of unsalted butter, honey butter, whipped ricotta, strawberry jam, orange marmalade, and peach preserves evenly around the board with small spoons in each.

Add bowls of mixed berries and chopped walnuts to the board. Scatter basil leaves between breads and spreads for color. Sprinkle a small pinch of flaky sea salt over the unsalted butter and drizzle remaining 1 tbs olive oil over croissant or ricotta if desired. Offer optional honey on the side.

Provide bread knives, small spreaders or butter knives, and napkins. Encourage guests to try different combinations: e.g., whipped ricotta + orange marmalade + walnuts; honey butter + banana bread; strawberry jam + sourdough + basil for a savory-sweet bite.