The Sweet Treats Cheese Board
For this DIY holiday board, we put together a platter that’s bursting with chocolate and sweet dessert bites to complement four decadent cheeses. You'll find a quartet of Murray’s favorites—a blue, a buttery round, a sweet Alpine, and a honey-infused gouda—to pair with a whole host of cookies and sweet snacks. From gingerbread cookies to chocolate-covered pretzels to rich babka, these deluxe accompaniments turn a simple holiday spread into a post-dinner feast. Just add some mulled wine and hot cider.
preparation & ingredients
Crumble the Honey Goat Gouda, leaving some intact closer to the rind.
Slice the Dansk Blue into triangles.
Cut about half of the Annelies into rectangular slices with rind on each end.
Slice half of the babka.
On a round board, place a small bowl (1) between 1 and 2 o'clock and a ramekin immediately to its left. Place another small bowl (2) at 9 o'clock.
Add the cheeses: Directly below bowl 1, place the intact Annelies followed by a pile of the slices. Moving clockwise, create a shingled row of the Dansk Blue triangles. Place the La Tur two inches above 6 o'clock. Arrange the intact and crumbled Honey Goat Gouda to the right of bowl 2.
Add the sweet treats: Fill bowl 1 with the pretzel gems and bowl 2 with the gingerbread cookies. Fill in the gap between the two bowls with the intact and sliced babka. Create a shingled row of shortbread from 6 to 8 o'clock. Fill the ramekin with cherry jam.
Fill in any empty space in the center of the board with clementines and berries.