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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

1 ea. Murray’s Mini Brie, 8 oz.​

2 3/4 oz. Murray’s Wild Blueberries Preserves, divided​

2 oz. Murray’s Mascarpone​

2 oz. fresh blueberries

2 Tbsp. sugar

1 Tbsp. water

1/2 lb. Murray's Estate Gouda​

1/2 lb. Murray's Cave Aged Gruyère​

1/2 lb. Murray's High Plains Cheddar​

1 ea. Murray's Prosciutto di Parma, 3 oz.​

1 ea. Murray's Membrillo, 8.8 oz.​

1 ea. Murray's Spiced Cherry Preserves, 10 oz.​

1 ea. Murray's Rosemary Marcona Almonds 4.2 oz.​

1 ea. Murray's Whole Grain Mustard, 7 oz.​

1 ea. Murray's Hot & Sweet Cheese Stuffed Peppers, 5.6 oz.​

1 ea. Murray's Sea Salt Crackers, 4 oz.​

Sage leaves


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.​


products in this board

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