The Mother's Day Brunch Board

This is the ultimate spread designed with mom in mind. Three luxurious cheeses anchor this gorgeous board—sweet Harvest Moon, funky L’Affiné au Chablis, and snackable Garrotxa. All accented by ribbons of prosciutto, almonds, and crunchy toasts. Plus, the most delicate elevated accompaniments in Murray’s Wildflower Honey and Trade Street Plum & Rose Jam. Just add bubbly, and the perfect Mother’s Day brunch is complete.

Featuring

prep time
10minutes
assembly time
15minutes
Serves
4people

preparation & ingredients

½ lb. 5 Spoke Creamery Harvest Moon

½ lb. Garrotxa

1 ea. L'Affiné au Chablis

1 ea. Prosciutto San Daniele 3oz.

1 ea. Trois Petits Cochons Mini Toast 2.75oz.

1 ea. Murray's Marcona Almonds 4.2oz

1 ea. Trade Street Jam Co. Plum & Rose Jam 9oz.

1 ea. Mieli Thun Millefiori Wildflower Honey 8.8oz.

Raspberries

Thyme

prep

Cut the Harvest Moon into long triangular slices.

Cut the Garrotxa into rectangular slices with rind on two sides.

For the L'Affiné au Chablis, slice a few wedges from about ⅓ of the wheel, but leave the rest intact.

assembly

Step 1

Arrange your cheeses on a round board. Place the L'Affiné au Chablis at 12 o’clock. Arrange a row of Harvest Moon slices from 2 o’clock to 5 o’clock and a row of Garrotxa slices from 7 o’clock to 10 o’clock.

Step 2

Add prosciutto slices along the edge of the board between the Harvest Moon and Garrotxa.

Step 3

Arrange a pile of almonds between the L’Affiné and the Garrotxa, cascading toward the center of the board. Arrange rows of mini toasts starting between the L’Affiné and the Harvest Moon, cascading down the center of the board until you reach the prosciutto.

Step 4

Nestle in a few sprigs of thyme between the L’Affiné and the mini toasts. Place raspberries in the blank space between the mini toasts and the Garrotxa.