The holidays in my family has always been full of lots of life, laughter and delicious food. There’s always people popping in and out of our family home around this time of year. One thing my grandmother always did was have a few different platters of finger food out so everyone could just help themselves while she throws down in the kitchen. And because I’m a huge brunch fan, Why not make a brunch inspired charcuterie board.
As I get older, I’m definitely starting to put a stamp on my own Holiday traditions. And I’ve found that I really like keeping things simple and easy but you know it’s gotta be bombdotcom! So Whether you are having people over, or maybe you’re going to a family gathering, you can always make different variations of this charcuterie board with whatever you have on hand.
Charcuterie boards offer versatility. It allows you to be creative and have fun pairing different flavors and textures. I love charcuterie boards because they are truly one of the easiest ways to feed a crowd. There’s bound to be an element of food that everyone is going to enjoy. It’s also a really great way to widen everyone’s palate with new flavors and textures they never thought they would enjoy.
BRUCH INSPIRED CHARCUTERIE BOARD:
Because this Holiday brunch inspired charcuterie board includes a large amount of store brought items, I wanted to add an element of homemade flavor to the board. So I made my own blackberry jam. It adds a little bit of sweet, tangy and warmth to the board. And it so easy to make it’s nearly foolproof.
So make your life a lot easier and put together this brunch-inspired charcuterie board this holiday season. Trust me everyone will love it and they will think you spent hours making them.
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An easy and impressive brunch platter filled with fresh fruits and veggies paired with homemade blackberry jam and organic uncured meats.
8 ounces fresh blackberries
1/3 cup coconut sugar
1 tbsp. fresh lemon juice
CHIVE CREAM CHEESE
4 ounces organic cream cheese
1 tbsp freshly chopped chives
1/2 tsp garlic powder
1/2 tsp onion powder
2–4 soft boiled eggs
2 handfuls Organic arugula leaves
1/2 a loaf French baguette (sliced)
2 tbsp. melted butter or brown butter ghee
8 ounces artichokes in olive oil
3 ounces crackers
4 ounces prosciutto
4 ounces uncured Genoa salami
1 apple (sliced)
1 avocado (sliced)
4 ounces fresh blackberries
To make the blackberry jam, add the blackberries, sugar and lemon juice to a small saucepan and heat the mixture over medium-high heat until it starts to simmer. Lower the heat to medium-low and continue to cook the mixture (stirring occasionally)for 12 minutes. Skim off any foam on top of the jam and transfer to a heat-proof container to cool. The jam will thicken as it cools.
Make the cream cheese spread by mixing the cream cheese, chives, garlic and onion powder together. Transfer the cream cheese to small serving container and set aside.
To make the soft boiled eggs, bring a pot of salted water to a boil and slowly add the eggs into the water. Cover the pot and cook the eggs for exactly 7 minutes (if you like your egg yolk more running, cook for 6 minutes). Transfer the eggs to an ice bath (half cold water, half ice) for a few minutes. Peel the eggs and set them aside until you’re ready to put the platter together.
Now, put the arugula leaves in an ice bath (half cold water, half ice) to keep them fresh and set them aside.
Preheat the oven to 400˚F.Place the sliced French baguette onto a baking sheet and brush the melted butter or ghee on both sides of the bread. Transfer the bread to the oven and toast it for about 2 minutes. Then, flip the bread and continue to toast it for another two minutes. Remove the bread from the oven and set it aside to cool.
Now, gather the rest of the ingredients and assemble them onto a large platter or wood board. Put the artichokes in a small serving bowl and make that the center piece of your platter. Then scatter the arugula around the platter to create a base. Now, assemble the rest of the ingredients, including the soft boiled eggs, blackberry jam, and cream cheese around the artichokes.
To make you life a little easier, you can make the blackberry jam the night before and allow it to cool overnight.
- Prep Time: 20 mins
- Cook Time: 20 mins
Keywords: Charcuterie board, brunch platter