Festive Night-In Grazing Board

1. Choose a serving platter, such as a large wooden board or slate platter, which adds rustic charm and a great impression. Add structure by placing small bowls on the platter for the chutney, olives and sundried tomatoes.

2. Slice the cheeses into a mix of cubes, wedges, or thin slices to create visual variety. Arrange them on the platter, spacing them evenly to serve as focal points.

3. Fan out the crackers around the cheese, or arrange them in small, neat piles. Tuck breadsticks or slices of baguette into any empty spaces on the board for a balanced look.

4. Scatter the pear or apple slices, figs, and dried apricots across the board, allowing them to add pops of colour. Place small bunches of grapes on the board, keeping them on the vine for a natural, rustic touch.

5. Fill the small bowls with olives, sundried tomatoes, and red onion chutney. Scatter the almonds directly onto the board to add texture and crunch. Garnish the board with sprigs of fresh rosemary for a seasonal, festive finish.

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TOP TIPS

Let the cheese sit at room temperature for 30 minutes before serving, for the best flavour.

A great cheese board has a balance of flavours so make sure Include a mix of savoury, sweet and tangy elements to compliment the cheese. Also aim for a mix of soft, creamy, crunchy and juicy textures to make the board exciting.

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