Fromage & Fruit Board Recipe

Select and prepare cheeses

Remove all cheeses from the refrigerator 30–45 minutes before serving to allow them to come to room temperature. For presentation, leave whole rounds (Brie) intact and partially slice the rind at the top for easy spreading. Cut aged cheddar and semi-firm cheese into a mix of wedges and bite-sized cubes. Crumble blue cheese into a small bowl or place as a small wedge with a cheese knife.

Label each cheese on the board with a small card or toothpick if desired (helpful for guests).

Rinse and dry all fruit thoroughly. Pat grapes dry and separate into small clusters for easy picking. Halve fresh figs and arrange cut-side up to show color. Thinly slice the apple or pear crosswise into fan shapes and toss lightly with a squeeze of lemon if you want to delay browning (optional). Scatter berries in small piles in different spots on the board.

Preheat oven or broiler to 375°F (190°C) if toasting baguette. Lightly brush baguette slices with olive oil on both sides and arrange in a single layer on a baking sheet. Toast 6–8 minutes until golden and crisp, flipping once halfway; under the broiler watch carefully and toast 1–2 minutes per side. Let cool. Place crackers in small stacks on the board for variety.

Spoon jam into a small serving bowl or ramekin. Place whole grain mustard in a tiny bowl or spoon onto the board. Put honey in another small container with a honey dipper or spoon for drizzling. Arrange Marcona almonds in a small pile or bowl and scatter cornichons near the blue cheese to balance salt and acidity.

Assemble the board on a large wooden board or platter: start by placing cheeses spaced out (one per quadrant). Add small bowls/ramekins with jam, mustard, and honey next to cheeses they pair with. Fill spaces with fruit clusters, fig halves, berry piles, and sliced apple or pear. Tuck toasted baguette slices and cracker stacks into remaining gaps so guests can easily grab them. Sprinkle Marcona almonds and cornichons around. Garnish with rosemary or thyme sprigs. Finish by lightly drizzling honey across the Brie or over fig halves if desired and finishing with a few flakes of sea salt and a crack of black pepper over the semi-firm cheese or figs.

Provide appropriate cheese knives: a spreader for Brie, a knife for cheddar, and a small fork or spoon for blue cheese. Serve with small plates and napkins. Encourage guests to start with milder cheeses moving toward stronger flavors.