A show-stopping, no-cook cheese board built around Small Batch's Truffle-Infused Hot Honey Drizzle, Sea-Salt Caramel Forest Honey, and Stoneground Yellow Chilli and Honey Mustard.
Ingredients
| Ingredient | Amount |
|---|---|
| Brie or camembert | 200 g |
| Aged cheddar, sliced | 150 g |
| Goat cheese | 150 g |
| Cured meats (prosciutto, salami) | 150 g |
| Small Batch Truffle-Infused Hot Honey Drizzle | 3 tbsp |
| Small Batch Sea-Salt Caramel Forest Honey | 3 tbsp |
| Small Batch Stoneground Yellow Chilli and Honey Mustard | 3 tbsp |
| Mixed nuts and dried fruit | 1 cup |
| Crackers or crusty bread | 200 g |
Method
- Bring cheese to room temperature: Remove cheeses from the fridge 30 minutes before serving.
- Arrange the board: Place cheeses and cured meats across a large board, spacing for visual variety.
- Add the honeys and mustard: Spoon Truffle Hot Honey over the brie, drizzle Sea-Salt Caramel Honey near the cheddar, and place Honey Mustard in a bowl for dipping meats.
- Fill the gaps: Scatter nuts and dried fruit in empty spaces; arrange crackers/bread around the edges.
- Serve: Serve immediately at room temperature — no cooking required. Let guests mix and match.
Tip: Pair with a bottle of white wine or a light red — the truffle honey works especially well with soft, bloomy-rind cheeses.
