Winter Solstice Cheese Board (Printable)

A seasonal cheese and fruit board with bold savory and bright fresh flavors, ideal for entertaining.

# What You 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 - 2.1 oz honeycomb or 2 tbsp 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:

01 - Use a sprig of rosemary or a row of crackers to separate the board evenly into two halves.
02 - Place 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, pear slices, honeycomb or drizzle honey, toasted walnuts, and green grapes; garnish with thyme.
04 - Place sliced baguette and crackers along the center dividing line or serve separately.
05 - Present immediately at room temperature.

# Expert Advice:

01 -
  • It looks impressive enough to set out for guests but takes barely fifteen minutes to throw together, so you can actually enjoy your party instead of panicking in the kitchen.
  • The contrast between dark, rich flavors and bright, fresh ones means every bite feels intentional, like you're discovering something new on your own plate.
  • It's the kind of board that adapts to whatever you have on hand, so it never feels wasteful or rigid.
02 -
  • Slice your pears at the last possible moment or they'll oxidize and turn brown; if you must prep ahead, toss them with a little lemon juice and pat them dry right before serving.
  • The board gets better as people eat from it—gaps fill in differently, flavors mingle, and everyone finds their own path through the two halves.
03 -
  • Buy your Brie at least a day ahead so it has time to soften at room temperature; a cold, firm Brie won't spread properly and misses the whole point.
  • Toast your baguette slices lightly under the broiler just before serving if you have time—it keeps them from getting soggy under cheese and makes them taste fresher.
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