Apricot Inspired Cheeseboard featuring Bonne Maman

Apricot is the star of the show for this intimate cheeseboard featuring Bonne Maman Intense Apricot Spread, dried apricots and an assortment of rich cheeses and charcuterie.

Disclaimer:  This post was written in partnership with Bonne Maman and may contain affiliate links.  All recipes, photos, and ideas are my own. 

The holidays are here! Well… just about but I think if there was ever a year to start early, this was the year.

Even though our gatherings are a little smaller and more intimate, there is no reason you can’t still enjoy a bountiful, overflowing cheeseboard. Apricots are the star of this show and I have teamed up with Bonne Manan to feature one of my absolute favourite spreads, Intense Apricot Spread.

My number one tip for making a cheeseboard is to pick something really special and build your cheeseboard around it. I chose the Apricot Intense Spread to be the centerpiece and then selected the other components to really highlight the fruit forward condiment.

To compliment the Bonne Maman Intense Apricot Spread, I chose very neutral crackers. Some of my favourite bites on this board include a cracker with just a hint of blue and a dollop of apricot. The funky blue mixed with the sweet spread is the perfect balance. Another favourite bite is just wrapping a piece of prosciutto around a gherkin and an apricot - the best combo of salty and sweet. I hope you find the perfect, small gathering to share this beautiful bounty with during this upcoming holiday season.

Apricot Inspired Cheeseboard

INGREDIENTS

Ingredients:

1 jar Bonne Maman Intense Apricot Spread

1 small wedge of Gouda Cheese (with rind)

1 small wheel of Brie

1 small wedge of blue cheese

8 thin slices prosciutto

12 thin slices coppa salami

Assorted crackers (about 1 sleeve)

1 small cluster of green grapes

½ cup fresh blackberries

¼ cup gherkin pickles

¼ pistachios (in the shell) or other nut of choice

¼ cup dried apricots

Eucalyptus for garnish

INSTRUCTIONS 

Directions:

Start with three bowls, one that holds about 1 cup and two smaller ones for the pickles and pistachios. Place the bowls clustered together slightly off centre of your board. Add the Bonne Maman Intense Apricot Spread to the larger bowl and the pistachios and gherkins to the smaller bowls.

Snip the grapes into 2-3 grape clusters and place in the centre of the board, nuzzled up against the bowls.

For the gouda, use a sharp pairing knife and gently remove the rind, being careful to keep it in tact. Place this rind toward one edge of the board. Next cut the gouda wedge into small cubes. Place the cubes inside the wedge on the board.

For the brie, using a heart cookie cutter (or shape of your choice) gently press into the edible rind of the brie. At this point you can either use the cookie cutter to remove the top of the Brie or a small paring knife. Spoon a small amount of the Bonne Maman Intense Apricot Spread into the shape.

Place the Brie and the Blue Cheese on the board away from each other, toward the edge of the board.

Next alternate the sliced meats and crackers around the board. For visual interest, break up the cream/white colors of the cheese with the meats and then the crackers. Drape the prosciutto one slice at a time and for the coppa, fold each slice in half and then half again, and pinch at the end. This makes it easy to tuck the salami slices around the board.

Finally, finish with the blackberries and dried apricots, placing them around the board. Tuck the eucalyptus around the board for garnish.