Winter Brie Charcuterie Board
On the table in 30 minutes, this festive Winter Brie Charcuterie Board, made on the 20-inch “the big board.” Delicious recipe!
Friends, as we roll into Thanksgiving this week, here’s an easy Brie recipe that everyone loves: Winter Brie Charcuterie Board.
Winter Brie Charcuterie Board
I love this time of year, not only sharing a cheese board, but investing a little more than normal in gratitude. In other words, just upping our “thanksgiving” a little more, and maybe reaching a little further for it than is comfortable.
Maybe you’ve never made a cheese board or charcuterie? It’s easy! A couple years ago, my friend Lori (RecipeGirl) and I made a fun video, “How to Charcuterie.” :)
Ingredients for winter brie charcuterie
- Brie cheese round
- Marionberry jam
- Bacon
- Salami slices (or sweet soppressota)
- Sweet dry sausage
- Clumps of red grapes
- Green apples
- Red apples
- Raincoast crisp crackers
- Butter crackers
- Pecans + rosemary for garnish
Maybe during this “season” thanksgiving means popping a gift card in the mail or sending a card to someone.
Listen for the things you are meant to do. This year, I had to make a big decision about something I didn’t really want to do. But I listened, and now I’m grateful I did.
Investing in gratitude yields many happy returns
Now you get the chance to buy a board, and share it with others. Or buy a board for a gift this year.
We’re all cooking at home a little more, and I don’t know about you, but in the mundane of this “season,” it’s fun to reach for new ideas.
Dinner boards can be as simple as a cheese board, a store-bought meal board, takeout on a board—and just because boards. Because it draws us together.
I know, you’re probably in the same shoes I’m in. A smaller gathering this year, maybe for Christmas, too.
Another reason to make a nice charcuterie or cheese board to share!
Today I’m grateful for my RE family, and all the love and support for my new boards!
The Big Board
Friends, The Big Board is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch
- 26-inch
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board today!
How to make hot brie
- Fill a round 6-inch baking dish with 8 oz of Brie. I bought mine years ago when visiting Wears Many Hats in Brevard NC, and it holds the perfect disc of Brie. Pampered Chef has a great size, too.
- Add the jam and bake!
- Set on a hot pad in the center of a board and fill in the rest!
You may also love want to try my Cranberry Pistachio Brie Appetizer (if you want to cut the top off of your brie, follow this recipe).
Can you eat the outer layer of brie?
Yes, you can eat the rind of Brie, Camembert, or any soft-ripened cheese. The white mold is Penicillium camemberti (a.k.a. P. candidum), and the rind is totally edible and adds texture and flavor to the cheese.
May we serve each other plates full of love and goodness this wintery holiday season!
Get the Recipe:
Winter Brie Charcuterie Board
Ingredients
- 8 oz Brie cheese round
- 1/3 cup marionberry jam
- 5 slices bacon, cooked and crumbled
- 4 oz salami slices, or sweet soppressota
- 4 oz sweet dry sausage
- 2 clumps red grapes
- 2 green apples, sliced
- 2 red apples, sliced
- 1 pkg Raincoast Crisp Crackers
- 1 pkg butter crackers
- 1 cup pecans
- Fresh rosemary, garnish
Instructions
- Place the Brie in a round 6-inch baker. Spread the jam on top. Bake at 350 degrees for 10 minutes, until melted and bubbly.
- Place a hot pad in the center of a food-safe board. Around the size of the baking dish, start assembling the board.
- When the Brie comes out of the oven, place on the hot pad. Sprinkle with chopped rosemary and serve!
- Garnish the board with rosemary sprigs!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Do you cut outer skin off of the Brie before baking? If so what would be easiest way to remove it?
I don’t usually cut it off, Carol. I added another paragraph at the bottom of the post about the rind. If you want to cut the top off, to make a lid, look at my Cranberry Pistachio Brie recipe! :)
How do you keep the apple slices from turning brown while on the board?
I slice them and put in a bowl with a tsp or 2 of lemon juice. Works every time. Then add to the board (or recipe).