Holiday Board With Blueberry Stuffed Brie
If you're looking for a foolproof spread that'll wow guests at any holiday gathering, this is your board. There's something for everyone. For cheese, we chose crowd-pleasing High Plains Cheddar and Estate gouda; incredible Cave Aged Gruyère; and the true centerpiece—a homemade blueberry stuffed brie that's sweet, savory, and completely eye-catching. You can get the ingredients and instructions to make the brie below, along with everything else you need for the board, from prosciutto to jam, mustard to membrillo.
preparation & ingredients
Make the blueberry stuffed brie: Add the sugar and water to a bowl, and microwave until the sugar is fully dissolved, about 1-2 minutes. Set aside to cool. In a separate bowl, mix the mascarpone and 1 ½ ounces of blueberry preserves until combined; add to a small piping bag. Use a knife or cheese wire to cut the wheel of mini brie in half horizontally. Place the bottom half on a small plate, rind side down. Pipe the blueberry mascarpone on the bottom exposed brie, leaving a ½-inch border at the edges. Place the top of the brie back onto the mousse, and gently press down until the filling reaches the edge. Spread the reserved 1 ¼ ounces of blueberry preserves across the top of the cheese, then top with fresh blueberries.
Brush the berries with a light layer of the sugar syrup.
Crumble most of the cheddar and the gouda, leaving a small part intact.
Slice the Gruyère into long rectangular slices with a piece of rind at each end.
Slice the membrillo into long rectangular slices.
Grab a square board. Place three small bowls or ramekins in the center top of board and a third in the bottom left corner, using this image as a guide.
Arrange the cheese: Place the plate with the blueberry brie in the upper right corner. Directly below, place the gouda, with the crumbles toward the inside of the board. Directly opposite the gouda, arrange the cheddar. Above the cheddar, create a pile of sliced Gruyère. Add a small dish to the right of the bowl that's in the bottom left corner.
Arrange the crackers in the bottom right corner of the board, moving toward the center of the board. Add ribbons of prosciutto in the bottom left corner. Create a shingled row of sliced membrillo in the center of the board, and fill in any space at the top of the board with additional membrillo.
Fill the top two bowls with the marcona almonds and the cherry preserves. Fill the bottom bowl with mustard. Add the cheese-stuffed peppers to the small dish.
Add sage leaves around the bowl for a festive touch.