Garlic & Fine Herbs
Mediterranean Boursin Cheeseboard
with Boursin Garlic & Fine Herbs Cheese
Treat your friends to a Mediterranean vacation without leaving your backyard with the Mediterranean Boursin® Cheeseboard.
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Level: easy
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Total Time: 20 MIN
Recipe
Boursin® Thanksgiving Cheeseboard
with Boursin Garlic & Fine Herbs Cheese
Crafted with Boursin® Garlic & Fine Herbs cheese, fruit, cured meats, cranberries, crackers and other Fall favorites.
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Featured Flavor
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Level easy
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Prep time 20 MIN
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Cook time 0 MIN
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Total time 20 MIN
Directions
YOUR TURN TO CREATE
Cheeseboard
- Start by decorating the cornucopia. Fill with grapes, apples, squash and lemon or eucalyptus leaves. Arrange organically and allow ingredients to spill out.
- For the charcuterie, start by placing the Boursin in the bottom left corner and cranberry preserves in bottom right.
- Place the dried oranges so that they frame the Boursin Cheese.
- Cut the green pear in half and remove the seeds and slice thinly then fan out.
- Arrange the slices like a fan and place in the upper left corner, next to the cornucopia decoration and on bottom right just below the cornucopia.
- Arrange flatbread crackers around the cranberry preserves.
- Cut the fig in half and place some next to the dried orange and some in the upper right corner, next to the cornucopia.
- Fan up the fruit crackers to circle the Boursin cheese.
- Then, place persimmon and dried oranges on each side of figs.
- Cut an apple in half and remove the seeds. Place half on a cutting board and cut into thin slices. Discard the edges and divide into two fans.
- Fold bresaola in half and then fold in half again to shape like a rose. Place this next to the green pear.
- Then, place green olives next to the cranberry preserves.
- Finally, place the prosciutto next to the apples and persimmon.
- Sprinkle pistachio where there are still large open gaps on the board.
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1 box Boursin Garlic & Fine Herbs , crumbled
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2 Apples
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1 Bunch Red & Green grapes each
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3.5 oz Prosciutto
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3.5 oz Bresaola
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Fruit & nut crackers like Kii® or Raincoast®
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Flatbread crackers
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5-8 Fresh Figs
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1 Green pear
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1 c. red grape tomatoes, sliced in half
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1 Hothouse/English cucumber, sliced lengthwise into ribbons
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Dried Persimmon slices
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Dried orange slices
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Castelvetrano olives
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1 handful Pistachios
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A bowl of cranberry Preserves
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2-3 mini assorted squash, mini pumpkins, small cornucopia basket, and lemon or eucalyptus leaves for decoration & cornucopia)
