A visually striking board with white cheeses, pale fruits, savory accents, and delicate garnishes for cheerful gatherings.
# Components:
→ Cheese Cluster
01 - 4.2 oz triple cream brie, cut into 0.6 inch cubes, rind trimmed
02 - 4.2 oz aged manchego, cut into 0.6 inch cubes
03 - 4.2 oz white cheddar, cut into 0.6 inch cubes
→ Fruit Cluster
04 - 1 cup white grapes, separated into small clusters of 3 to 5
05 - 2 pears, sliced into thin half-moons, cored
06 - 2 white peaches, pitted and thinly sliced
07 - 1 cup golden raspberries, gently rinsed and dried
→ Savory Accompaniments
08 - 1 cup marcona almonds, lightly toasted
09 - 1 cup Castelvetrano olives, pitted and rinsed
10 - 1 cup baby mozzarella balls, drained and patted dry
11 - 8 quail eggs, hard-boiled, peeled, and halved
12 - Flaky sea salt, for garnish
→ Crackers & Bread
13 - 24 mini brioche toasts
14 - 24 pale water crackers
15 - 12 mini white sesame breadsticks
→ Sweet Elements
16 - 1 cup white chocolate-dipped pretzels
17 - 0.5 cup white chocolate truffles
18 - 0.5 cup lemon shortbread cookies, cut into small rounds
→ Garnishes
19 - Edible white flowers such as pansies and violas
20 - Fresh pale mint leaves only
21 - Thin lemon zest strips
# Directions:
01 - Select a large rectangular or oval serving board (at least 20 x 14 inches) with a light or white-toned surface. Wipe clean and dry completely. Place all ingredients in small bowls to facilitate assembly.
02 - Form small, uniform clusters of 3 to 5 cubes for each cheese type, spacing them evenly and alternating varieties for visual rhythm. Maintain sharp, clean edges by wiping the knife between cuts. Ensure clusters do not touch to keep an airy look. Keep cheeses cool and slightly yielding, refrigerating until just before assembly.
03 - Distribute white grapes in mini clusters between cheese groups. Arrange pear and peach slices in overlapping arcs of 4 to 5 slices each. Place golden raspberries in neat, small mounds without stacking. Pat fruit dry beforehand to avoid juice bleeding onto the board.
04 - Create small mounds of toasted marcona almonds and Castelvetrano olives using a spoon for accuracy. Nestle baby mozzarella balls in groups of 3 to 5, lightly sprinkling flaky sea salt. Arrange halved quail eggs cut side up in straight lines. Keep elements distinct to preserve a clean presentation.
05 - Stack mini brioche toasts in piles of 4 to 6 with aligned edges. Arrange water crackers in overlapping rows with minimal breakage. Lay breadsticks parallel to the board’s edge with even spacing. Discard any broken pieces to maintain crispness.
06 - Group white chocolate-dipped pretzels in sets of three slightly fanned. Place white chocolate truffles in neat clusters, optionally in mini paper cups. Stack lemon shortbread cookies in groups of three with aligned edges. Keep sweets separate from juicy fruits to avoid moisture transfer.
07 - Tuck edible white flowers into empty corners and among clusters without overcrowding. Place mint leaves singly or in pairs, avoiding large sprigs. Add thin lemon zest curls for a delicate touch. Ensure all garnishes are fresh and dry to preserve elegance.
08 - Review the board from all angles for symmetry, negative space, and cluster uniformity. Adjust as needed to maintain separation. Serve immediately with chilled sparkling wine or champagne. If not serving at once, cover loosely and refrigerate up to one hour, adding crackers and bread just before serving to keep crispness.
