Breakfast Charcuterie Board
Celebrate this Mother's Day with a breakfast charcuterie board! Full of nothing but indulgence, delight and all kinds of little hidden treasures. It's the ultimate DIY platter for everyone to gather around and enjoy.Featuring soft homemade pretzels, a selection of meats and proteins, an assortment of cheese, seasonal fresh fruits and vegetables, a bit of green and some extra embellishments to finish it all off!There's no better way than to start the day in style, surrounded by loved ones and a spread of tasty food!
Equipment
- large serving board or platter
- small serving bowls, glass jars and/or ramekins
Ingredients
- 16 soft pretzels* toasted
Spreads, jams, sauces
- ¾ cup chutney such as beetroot
- ¾ cup jam such as berry
Toppings
- ¼ cup capers
- ¼ cup pitted olives
- ¼ cup pickles
- ¼ cup pumpkin seeds
- ⅛ cup sesame seeds
- ½ cup sliced almonds toasted
- ¼ large red onion finely diced
- 200 g feta cheese cubed, tossed with olive oil and dried oregano
- 1 cup yoghurt
Proteins / deli meats
- 6 hard-boiled eggs cut into halves and quarters
- 120 g wood smoked salmon flaked
- 100 g smoked salmon slices
- 8 cooked bacon rashers
- selection of deli meats such as champagne ham and beef pastrami
Cheese
- 200 g haloumi cheese sliced and grilled
- block of cheese such as brie
Vegetables
- 1 cup cherry tomatoes cut in half
- 2 cups grilled mushrooms
- 1 cup roasted pumpkin
Fruits
- 2 avocado thinly sliced
- 2 oranges cut into wedges
- 2 lemons cut into wedges
- selection of fruits such as kiwifruit and feijoa
Greens
- salad leaves
Garnish
- rosemary sprigs to garnish
- cheddar cheese slices cut into heart shapes
Instructions
- Start by placing the soft pretzels in the centre of your large serving board or platter.
- Then decant all of the spreads, jams, sauces and toppings into small serving bowls, glass jars and/or ramekins and place them around the board making sure to leave space between each.
- Layer on your proteins/ deli meats, haloumi and cheese wedge in several clusters throughout the board.
- Add on the vegetables, followed by the salad greens and seasonal fruits.
- Garnish with rosemary sprigs and cheddar cheese hearts and fill any spaces with some of the toppings from the bowls.
- Serve immediately
Notes
*I used this recipe by Love and Lemons