Brooke from forage.and.gather.boards has made quite a name for herself on IG with her beautifully arranged charcuterie boards and other culinary creations. Since our new Washington Raspberry Harvest Reserve Honey is perfect for pairing, we figured it was time to join forces and create a truly one-of-a-kind board celebrating this honey’s Washington roots.
The result is this fabulous custom board featuring all kinds of fruit, meat, and cheese that bring out the best in our Washington Raspberry Honey and a detailed, step-by-step guide from Brooke on how to make it at home.
What you’ll need:
Two wooden cutting boards or serving trays
Two small ramekins or bowls
1 brie wedge
Blueberry wensleydale cheese
Merlot BellaVitano cheese
Round water crackers
Rosemary crisp crackers
Raspberry dark chocolate
Step 1: Wipe your boards clean with a damp cloth. Brooke made these custom, octagon-shaped acacia boards just for two lucky winners of our last giveaway.
Step 2: Rinse grapes, strawberries, and raspberries and lay on paper towels to dry.
Step 3: Place two small bowls on the larger board.
Step 4: Unwrap brie wedge and place it, small end pointing in, on the larger board.
Step 5: Repeat with the blueberry wensleydale, then break up the bottom of the wedge with a knife.
Step 6: Slice Merlot BellaVitano into ¼” slices, purple rind up, working from the wide to narrow end. (Note: The rind is completely edible! It is stained from being soaked in merlot as it ages.)
Step 7: Working from wide to narrow end again, place Merlot BellaVitano slices on the smaller octagon in the shape of a heart by alternating slices into two separate wedges: widest at the top of the board down to narrowest at the bottom of the board. It should form the shape of a heart.
Step 8: To make a salami rose, fold individual salami slices in half to create half circles. Line them up, overlapping each slice halfway, straight edge down and rounded edge up. Working from one end, carefully roll the strip of salami half circles into a tight roll, making sure to keep the edges tucked in as you roll. Once it is completely rolled, place it round edges up into one of your small bowls. Use your fingers to gently fan the “petals” to fill the bowl. (Note: It should take about 10 pieces of salami depending on the size of your bowl. If it doesn’t fill on your first try, you can make more salami half circles and add those to the outside of your rose once it’s already in the bowl.
Step 9: Place two grape clusters on the larger octagon and one on the smaller.
Step 10: Slice strawberries into heart shapes by slicing a triangle cut into the top of the whole strawberry, removing the leafy stem, and creating the top divot of the heart. Slice them in half from top to bottom, and you will be left with two heart shapes. Arrange them to fill the top of the Merlot BellaVitano heart on your smaller board, place one on the brie as garnish, and two opposite of the brie on the outside edge of your larger board.
Step 11: Place round water crackers around the salami rose on the larger board.
Step 12: Place the long rosemary crisps on the adjacent side of the larger board next to the second bowl.
Step 13: Break up your raspberry dark chocolate into squares, and line them up down the left side of your smaller board.
Step 14: Scoop drained olives onto the right side of the Merlot BellaVitano heart.
Step 15: Place Marcona almonds in the inside bottom of the Merlot BellaVitano heart divot, just below the strawberries.
Step 16: Use raspberries to fill in the left side of the Merlot BellaVitano heart and any gaps on the larger board. Brooke recommends placing them next to the bowl for the Washington Raspberry Local Hive Honey.
Step 17: Time to fill that second bowl with the honey! Go ahead and drizzle the brie as well if you’re planning on eating your board right away.
Step 18: Garnish with spray roses and enjoy!
Now that you’re all ready to get boarding, check out our full line of local honeys from around the U.S.A., including our limited-edition Washington Raspberry honey.