Monday, May 4, 2015

#Brunchweek 2015 - Brunch Charcuterie Cheese Board #sponsored

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. 

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

BrunchWeek 2015 Logo


I'm so excited to be a part of Brunch Week this year! It's so much fun to see what everyone is blogging about for brunchtime goodness.

Don't forget to ENTER TO WIN our great giveaway, provided by our lovely sponsors!

I thought I'd start out with a really awesome, yet really easy appetizer. For all you novices out there, it literally requires no cooking! I've been kiiind of obsessed with charcuterie lately. It's really the most simple little breakfast or lunch you could have, but it just feels so classy and fun. Charcuterie, by definition, is a specific method for curing meats. However, it's become a common term for a cheese board full of meat, cheese, bread, and fruit.


The basic building blocks of any brunch!... I also feel utterly French when I say "charcuterie."

Use this cheeseboard as an appetizer for your brunch, and it will set the tone for the rest of the meal. Simple, elegant, classy, delicious. And with Woot Froot (pre-sliced and ready to eat, count me in!) and Cabot Cheese (my favorite cheese, hands down) it makes it that much better.


But before we get to my recipe/how-to,  take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blueberry Sangria from Love and Confections
Spring-Infused Lemon Drop from Culinary Adventures with Camilla
Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip
Crab Cake Eggs Benedict from The Redhead Baker
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom
Chimichurri Breakfast Sandwich from Healthy Delicious
Chile Relleno Quiche from Cooking in Stilettos
Asparagus, Brie and Smoked Salmon Omelet from girlichef
Braised Leeks with Poached Eggs from Jane's Adventures in Dinner

BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen
Avocado Toast Bar from Sarcastic Cooking
Maple Cinnamon Scones from Pink Cake Plate
Mocha Nut Granola from greens & chocolate
Almond Poppyseed Madeleines from {i love} my disorganized life
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm
Vanilla Orange Scones from Sew You Think You Can Cook
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips
Mini Chocolate Chip Muffins from My Catholic Kitchen

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear's Wife
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It's Yummi
Lemon Bars from Chelsea's Messy Apron
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment


How to Make a Breakfast Charcuterie Cheeseboard

You'll Need

Equipment

  • A Cheese Board
  • A Cheese Slicer
  • Butter Knives
  • Serving Plates

Foods

  • Fruits (Grapes and Pears from Woot Froot)
  • Breakfast Meats (Maple Sausage and Bacon)
  • Cheeses (Cabot Alpine Reserve and Sharp Cheddars)
  • Crackers (I used fig ones)
  • Bread (not pictured: a hearty loaf of French bread!)

-Assemble your items on the cheese board. Slice the cheese for easy serving, and leave the cheese slicer and butter knives nearby.

Tips: Try to pick things that will pair well together. If you have a sharp cheddar, it goes great with sweet, crisp fruits like apples, grapes, and pears. If your meat is on the spicy side, cool it down with a creamy cheese. Definitely serve all of this with a healthy glass of wine, too!

7 comments:

  1. I've never thought of a cheeseboard for brunch, but I think it's a marvelous idea!! I adore Cabot cheese and I'm sure it disappeared fast!!!

    ReplyDelete
  2. GREAT idea for brunch! It's a great idea for any party in general that involves food. I've had those fig crackers you used...Trader Joe's right? They are SO good, especially with Cabot Cheese!

    ReplyDelete
  3. I've never thought to throw together a brunch cheese plate, I love it!

    ReplyDelete
  4. You can't ever go wrong serving cheese for brunch!

    ReplyDelete
  5. Cheese and fruit platters are always a must on any brunch buffet.

    ReplyDelete
  6. Great idea!! Fruit and cheese is always a good combination, too.

    ReplyDelete
  7. I just enjoy brunch dishes every time I go to a famous restaurant. You know dear I enjoyed a dinner party at famous event space nyc last week with my friends. The most important part of the party was that we danced a lot there.

    ReplyDelete