Winter Solstice Cheese Board (Print Version)

Seasonal spread balancing dark, rich flavors with bright, fresh cheese and fruit for an easy, elegant appetizer.

# Ingredient List:

→ Dark Side

01 - 3.5 oz Kalamata olives, pitted
02 - 3.5 oz oil-cured black olives
03 - 4.2 oz dried mission figs, halved
04 - 2 tbsp fig jam
05 - 1.4 oz dark chocolate, broken into pieces
06 - 2.1 oz roasted almonds
07 - 1 sprig fresh rosemary (for garnish)

→ Light Side

08 - 7 oz ripe Brie cheese, wheel or wedge
09 - 2 ripe pears, thinly sliced
10 - 2 tbsp honeycomb or honey
11 - 1.4 oz toasted walnuts
12 - 2.1 oz seedless green grapes
13 - 1 small bunch fresh thyme (for garnish)

→ Accompaniments

14 - 1 small baguette, sliced
15 - 3.5 oz assorted crackers

# How-To Steps:

01 - Place a line of rosemary sprigs or a row of crackers down the center of a large serving board to create two equal sections.
02 - On one half, artistically arrange Kalamata olives, oil-cured black olives, dried figs, fig jam, dark chocolate pieces, and roasted almonds. Garnish with fresh rosemary.
03 - On the opposite half, lay out Brie cheese, thinly sliced pears, honeycomb or honey drizzle, toasted walnuts, and green grapes. Garnish with fresh thyme.
04 - Place sliced baguette and assorted crackers either along the center divider or on separate plates nearby.
05 - Present immediately at room temperature for optimal flavor contrast and enjoyment.

# Helpful Tips:

01 -
  • It takes just fifteen minutes but looks like you've been planning it for weeks.
  • You can build it exactly how you want—there's no strict recipe police here.
  • It feeds a crowd without heating your kitchen, perfect when you're already mentally exhausted from holiday cooking.
02 -
  • Buy your Brie at least one day ahead and leave it on the counter for a few hours before serving; cold Brie is technically still Brie but tastes like it's protecting a secret.
  • Slice pears just before assembling, or they'll turn an unappealing brown that breaks the whole light-and-darkness metaphor you've worked hard to create.
03 -
  • If your Brie comes in a round wheel with rind, don't be shy about eating the rind with a knife—that's where half the flavor lives.
  • Toast your walnuts and almonds right before assembling if they taste even slightly stale; thirty seconds in a dry pan over medium heat changes everything.
Go Back