Winter Solstice Cheese Board

# What You'll 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 Steps:

01 - Using a sprig of rosemary or a row of crackers, divide a large serving board evenly in half.

02 - Place Kalamata olives, oil-cured black olives, dried figs, fig jam, dark chocolate pieces, and roasted almonds on one half. Garnish with rosemary.

03 - On the opposite half, arrange Brie cheese, sliced pears, honeycomb or honey drizzle, toasted walnuts, and green grapes. Garnish with fresh thyme.

04 - Place baguette slices and assorted crackers along the center or serve on separate plates.

05 - Present immediately at room temperature for optimal flavor balance.

# Expert Suggestions:

01 -

It looks like edible art but requires zero cooking—just thoughtful arranging.
The contrast between dark figs and bright pears makes every bite feel intentional, never boring.
It feeds six people or becomes your solitary midnight snack, no judgment.

02 -

Pear slices brown faster than you'd expect—keep lemon juice nearby and toss them just before the board goes out.
If the Brie is too cold, it'll be a brick; if it's too warm, it'll slide off everything. Room temperature is the only answer.
The magic isn't in perfection—it's in the asymmetry, the way things aren't lined up like a geometry lesson.

03 -