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.

Featuring

prep time
25minutes
assembly time
5minutes
Serves
10people

preparation & ingredients

0.5 lbs Brebisrousse D'argental

0.5 lbs Pyrenees Brebis

1 lb Bianco Sardo

6.5 oz Shelled Walnuts

8 oz. Honey

1 tsp. Extra Virgin Olive Oil

1/4 tsp. ground cinnamon

pinch kosher salt

Parsley

1 apple for charoset

12 oz. Matzo or Matzo Chips

7.4 oz. fallot mustard

prep

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.

Remove cheeses from fridge one hour before serving.

Make the Date-Roasted Walnuts using the Great Taste Recipe.

Cut the Brebisrousse D'argental and Bianco Sardo into even-sized slices, and triangle cut the Pyranees Brebis.

Chop the parsley for garnish.

assembly

Step 1

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.

Step 2

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.

Step 3

Fill the empty space to the left of each jar with parsley.

Step 4

Fill one jar with Dijon Mustard, one with honey, and one with homemade charoset.