Winter Solstice Seasonal Board (Printable)

Seasonal board combining savory olives and figs with creamy Brie, pears, honey, and nuts for a perfect appetizer.

# What You'll 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 (garnish)

→ Light Side

08 - 7 oz ripe Brie cheese, wheel or wedge
09 - 2 ripe pears, thinly sliced
10 - 2 tbsp honeycomb or 2 tbsp honey
11 - 1.4 oz toasted walnuts
12 - 2.1 oz seedless green grapes
13 - 1 small bunch fresh thyme (garnish)

→ Accompaniments

14 - 1 small baguette, sliced
15 - 3.5 oz assorted crackers

# Directions:

01 - Use a sprig of rosemary or a row of crackers to clearly divide the serving board exactly in half.
02 - On one half, neatly arrange olives, dried figs, fig jam, dark chocolate pieces, and roasted almonds. Garnish with rosemary.
03 - On the opposite half, place Brie cheese, thinly sliced pears, honeycomb or honey drizzle, toasted walnuts, and green grapes. Garnish with thyme.
04 - Place baguette slices and assorted crackers along the center divider or on separate plates for easy access.
05 - Present the board immediately at room temperature for optimal flavor balance.

# Expert Tips:

01 -
  • It looks absolutely stunning on the table without requiring any actual cooking skill.
  • The flavor contrast between the two halves keeps things interesting—you're tasting bitter, sweet, creamy, and tangy all at once.
  • You can customize it endlessly based on what's in your pantry or what your guests love.
02 -
  • Room temperature is non-negotiable—Brie straight from the fridge tastes waxy and sad, while warm cheese (even just 15 minutes out) becomes almost spreadable.
  • Slice the pears right before serving or toss them in lemon juice, otherwise they'll brown and look tired.
03 -
  • Buy your Brie and let it sit out for 20 minutes before building the board; this transforms it from firm to almost spreadable, which is when it's truly magical.
  • Toast your walnuts in a dry skillet just before assembling—the moment they become fragrant, you're done, and they'll taste ten times better than store-bought roasted.
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