Winter Solstice Cheese Board (Printable Version)

A seasonal board balancing rich olives, dried figs, Brie, pears, and nuts for contrasting tastes.

# What You Need:

→ 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 Make:

01 - Use a line of rosemary sprigs or arrange a row of crackers to divide the board precisely in half.
02 - Arrange Kalamata olives, oil-cured black olives, dried mission figs, fig jam, dark chocolate pieces, and roasted almonds on the dark half. Garnish with a sprig of fresh rosemary.
03 - Position Brie cheese, thinly sliced pears, honeycomb or honey, toasted walnuts, and seedless green grapes on the light half. Garnish with fresh thyme.
04 - Place sliced baguette and assorted crackers along the center or on separate serving plates.
05 - Present immediately at room temperature for optimal flavor.

# Cooking Tips:

01 -
  • No cooking required, but it looks like you spent hours planning it.
  • The contrast between rich, earthy flavors and bright, fresh ones keeps your palate interested.
  • It's a board that actually tastes as beautiful as it looks.
02 -
  • Don't slice your pears too early or they'll brown and lose their brightness; 10 minutes before serving is perfect timing.
  • The key to this board's magic is leaving actual empty space—crowding it ruins the visual balance and the whole metaphor.
03 -
  • Assemble this board no more than an hour before serving—Brie can begin to separate if it gets too warm, and pears oxidize quietly.
  • If you're transporting it, use parchment paper between layers and assemble the final garnishes and crackers on-site for best results.
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