Winter Solstice Cheese Board (Print View)

An artful balance of rich olives, figs, and dark chocolate with creamy Brie, pears, and honeycomb.

# Components:

→ 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

# Directions:

01 - Place a line of rosemary sprigs or a row of crackers to split the serving board evenly into two halves.
02 - On one half, neatly arrange Kalamata and black olives, dried figs, fig jam, dark chocolate pieces, and roasted almonds. Garnish with the rosemary sprig.
03 - On the opposite half, display Brie cheese, thinly sliced pears, honeycomb or drizzled honey, toasted walnuts, and green grapes. Garnish with fresh thyme.
04 - Place baguette slices and assorted crackers either along the centerline or on separate plates for easy access.
05 - Present immediately at room temperature for optimal flavor balance.

# Expert Advice:

01 -
  • It's visually stunning enough to make anyone think you spent hours planning when really it took fifteen minutes.
  • The dark and light halves mean everyone finds exactly what they're craving, whether they want something rich or refreshing.
  • No cooking required—perfect for when you want to impress without the stress.
02 -
  • Cold cheese tastes like nothing—let your Brie sit out for at least thirty minutes before anyone touches it, and watch how it transforms from firm to creamy.
  • Pear slices brown fast, so slice them last or rub them lightly with lemon juice if you're prepping ahead; nobody wants mealy brown fruit on their board.
03 -
  • Toast your own walnuts and almonds if you have time; the flavor difference is worth the five minutes, and your kitchen will smell incredible.
  • Buy the best olives you can find—they're the backbone of the dark side, so they deserve to taste like themselves rather than like a jar.
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