Bountiful Brunch Charcuterie Board

Name: Bountiful Brunch Charcuterie Board
Yield: 6
Ingredients: 3 bars Cabot aged cheddar such as Seriously Sharp Cheddar Cheese, 3 Year Cheddar Cheese or Farmhouse Reserve Cheddar; About 2 cups fresh fruit such as seedless grapes, raspberries, blackberries, strawberries plus sliced ripe canteloupe, orange, pear or apple. Select fruits of varying colors and shapes to add interest to the board.; 1 cup roasted pistachios or other favorite nut such as walnuts or cashews; A selection of favorite sliced breads and crackers. Warm toasted mini waffles (or quartered) add a fun touch.; ½ cup each honey and favorite jam; ¼ pound sliced Prosciutto (for wrapping around the canteloupe); ¼ pound cooked crunch smoked bacon

Servings

6 - 12

Making a charcuterie board for brunch or breakfast is a fun and delicious way to add some variety to your morning get-together. European breakfasts commonly include cheese and cold meat with bread and preserves. Fresh fruit, tangy sharp cheddar and some sliced meat will satisfy your hungry guests who want to try a little of everything for breakfast.

Ingredients

3 bars Cabot aged cheddar such as Seriously Sharp Cheddar Cheese, 3 Year Cheddar Cheese or Farmhouse Reserve Cheddar
About 2 cups fresh fruit such as seedless grapes, raspberries, blackberries, strawberries plus sliced ripe canteloupe, orange, pear or apple. Select fruits of varying colors and shapes to add interest to the board.
1 cup roasted pistachios or other favorite nut such as walnuts or cashews
A selection of favorite sliced breads and crackers. Warm toasted mini waffles (or quartered) add a fun touch.
½ cup each honey and favorite jam
¼ pound sliced Prosciutto (for wrapping around the canteloupe)
¼ pound cooked crunch smoked bacon

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Directions

BRING the cheeses to room temperature for about 20 minutes.
SELECT an attractive board, plate or platter large enough to display cheese board ingredients.
PREPARE fruits by washing, drying and slicing if needed.
SLICE, cube and/or crumble cheeses and place on the cheese board in groups leaving space on the board for the other ingredients. If you like, leave some larger chunks of cheese on the board with a cheese knife. It adds interest to have each cheese flavor be a different shape.
SURROUND the cheese with groups of the fresh fruit, crunchy nuts, and meats using the contrasting flavors and textures to create a visually appealing board.
COMPLIMENT with sliced baguette and waffles, and a variety of crackers. Add the honey and jam in small ramekins with serving utensils. Enjoy!