Board: The Brunch Board
The Brunch Board
Cancel your reservations and host brunch at home with this gorgeous board fit for the whole crew! With a centerpiece of gooey, spoonable Jasper Hill Harbison, along with some sweet chunks of Flory’s Truckle, creamy, lactic Sainte-Maure, buttery St. Stephen, and nutty Challerhocker, this platter is bursting with our best and brightest cheeses. We piled on the breakfast sausage and a touch of toast to create a charcuterie plate that’s begging for a bellini.
- Prep Time : 10 min.
- Assembly Time : 15 min.
- Total Time : 25 min.
- Serves: 12
Components
- CHEESE
- 1/2 lb Milton Creamery Flory's Truckle
- 1 ea. Harbison 9 oz
- 1/2 lb Four Fat Fowl St. Stephen
- 1/2 lb Challerhocker
- 1 ea. Saint-Maure
- CHARCUTERIE
- 1 ea. Murray's Truffle Mousse Pate 7 oz.
- 1 ea. Olympia Provisions Käsekrainer 12oz
- 1 ea. Murray's Prosciutto di Parma 3 oz.
- ACCOMPANIMENTS
- 1 ea. Crown Maple Syrup 12 oz.
- 1 ea. Murray's Cranberry Orange Preserves 9.6 oz.
- 2 ea. Trois Petits Cochons Mini Toast 2.75 oz.
- 1 ea. Effie's Homemade Oatcakes 6 oz.
Prep
- Remove cheeses from fridge one hour before serving.
- Chunk the Flory’s Truckle.
- Remove half of the top of the Harbison.
- Slice the Saint-Maure into even-sized coins.
- Wedge slice the St. Stephen
- Thinly slice the Challerhocker into long, thin strips.
- Slice the Olympia Provisions Käsekrainer into even-sized bites, and slice the Murray’s Truffle Mousse Pate into rectangles.