Board: Jake Cohen's Passover Board

Jake Cohen's Passover Board

NYC food writer and critic Jake Cohen created this beautiful spread specifically for a Passover gathering--and here’s what he had to say about it: “I'm treating this board as my modern Seder plate! The items of the Seder plate are all representative of aspects of our Jewish history as slaves in Egypt--all the cheeses are sheep's milk as a nod to the lamb shank. The date-roasted walnuts are a tribute to Mizrahic charoset, which is just chopped walnuts and date syrup. Grapes represent wine, and finally, a curly parsley garnish that you're actually supposed to eat!”
  • Prep Time : 25 min.
  • Assembly Time : 5 min.
  • Total Time : 30 min.
  • Serves: 10


  • Parsley
  • 1 ea. Apple for charoset


  1. Remove cheeses from fridge one hour before serving.
  2. Make the Date-Roasted Walnuts using the Great Taste Recipe.
  3. Create a small portion of charoset by chopping an apple into small pieces, chopping two Date-Roasted Walnuts, and combining all ingredients with a drizzle of honey.
  4. Cut the Brebisrousse D'argental and Bianco Sardo into even-sized slices, and triangle cut the Pyranees Brebis
  5. Chop the parsley for garnish.


  • On a round board, place three jars equidistant around the perimeter in a triangle shape. Between the jars, shingle the cheeses in three lines from the outer edge of the board pointing inwards.
  • Ring the jars with sea salt crackers, and create a pile of everything crackers in the middle, like a blooming flower. Fill the space to the right of the jar between the jar and cheese with Date-Roasted Walnuts
  • Fill the empty space to the left of each jar with parsley
  • Fill one jar with Dijon Mustard, one with honey, and one with homemade charoset.

Showing 1-8 of 8  

Brebirousse D'Argental
Pyrenees Brebis
Fallot Smooth Dijon Mustard 7.4 oz
Murray's Shelled Walnuts 6.5oz