Starburst board featuring artisan cheeses, cured meats, fresh fruits, nuts, and festive sweet touches.
# Components:
→ Cheeses
01 - 5.3 oz Brie cheese, sliced
02 - 5.3 oz Comté cheese, cubed
03 - 3.5 oz Bleu d'Auvergne cheese, crumbled
04 - 3.5 oz Chèvre (goat cheese), sliced
→ Cured Meats
05 - 4.2 oz Jambon de Bayonne, thinly sliced
06 - 4.2 oz Rosette de Lyon, sliced
07 - 3.5 oz Saucisson sec, sliced
→ Fresh Fruits
08 - 1 bunch red grapes
09 - 1 ripe pear, sliced
10 - 1 ripe apple, sliced
11 - 1 handful fresh figs, halved (or dried figs if unavailable)
12 - 1 handful pomegranate seeds
→ Nuts & Extras
13 - 2.1 oz roasted almonds
14 - 2.1 oz walnuts
15 - 1.4 oz pistachios, shelled
16 - 1.4 oz dried cranberries
→ Accompaniments
17 - 1 small jar fig or cherry jam
18 - 1 French baguette, sliced
19 - 1 small box assorted crackers
20 - 1 small pot honey
→ Sweets (optional)
21 - 1.7 oz dark chocolate, broken into shards
22 - 1.7 oz candied orange peel
23 - Festive star-shaped cookies (optional)
# Directions:
01 - Place sliced and cubed cheeses in the center of a large wooden board, forming a star shape with alternating types for visual contrast.
02 - Fan out the thinly sliced cured meats around the cheese center, creating rays to simulate a starburst effect.
03 - Fill gaps between meats and cheeses with clusters of grapes, slices of pear and apple, and halved figs; scatter pomegranate seeds atop the fruits for color.
04 - Arrange roasted almonds, walnuts, pistachios, and dried cranberries in small piles evenly around the board for snacking and decoration.
05 - Position small bowls or ramekins filled with fig or cherry jam and honey on the board for dipping.
06 - Place sliced baguette and assorted crackers along the board’s edges or in separate baskets.
07 - Tuck shards of dark chocolate, candied orange peel, and optional star-shaped cookies into open spaces to complete the presentation.
08 - Present immediately, inviting guests to mix and match components to their preference.
