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Brunch Charcuterie Board
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Instructions
1
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Start by arranging the sliced blueberry cheese, gruyère, and French breakfast cheese on different areas of the board. I like to arrange the cheese in a "triangle" to spread it out.
2
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Arrange the mini muffins on one edge of the board. Then, on the opposite edge, arrange the waffles in a staggered row to save space.
3
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Add a couple of rows of soft-boiled or hard-boiled eggs. Then, fold the soprressata slices into quarters and stagger them next to the cheeses in a curved pattern. Fold the prosciutto and arrange it in a pile on the board.
4
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Spoon the jam into a small serving bowl and place it next to the waffles. Fill in the gaps on the board with piles of grapes, strawberries, and orange slices. Lastly, place the halved kiwis in any small gaps on the board. Serve with maple syrup on the side and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Temperature Strategy for Cheese 🧀Remove all cheeses from the refrigerator 30-45 minutes before serving to allow them to reach room temperature, which maximizes flavor complexity and creates the ideal creamy texture for tasting.
- Strategic Fruit Placement 🍓Cut and arrange delicate fruits like kiwis and strawberries last, just before serving, to prevent oxidation and maintain vibrant colors and crisp texture throughout your brunch.
- Maple Syrup Elevation 🍁Warm your pure maple syrup gently and serve it in a small ramekin with a brush or small spoon, allowing guests to drizzle it over waffles and cheeses for enhanced flavor control and an elevated presentation.
- Cured Meat Arrangement 🥓Fold and roll prosciutto and soppressata just before serving rather than pre-arranging them, as this prevents them from drying out and keeps them tender with better visual appeal on the board.
- Waffle and Pastry Timing ⏰Prepare waffles and muffins fresh or reheat them just 10-15 minutes before guests arrive, then keep them in a warm oven at 200°F to maintain optimal warmth and texture without drying them out.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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