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Apricot Inspired Bonne Maman Cheese Board


  • 1 jar Bonne Maman More fruit, less sugar Apricot Spread
  • 1 small wedge of Gouda Cheese (with rind)
  • 1 small wheel of Brie
  • 1 small wedge of blue cheese
  • 8 thin slices prosciutto
  • 12 thin slices coppa salami
  • Assorted crackers (about 1 sleeve)
  • 1 small cluster of green grapes
  • ½ cup fresh blackberries
  • ¼ cup gherkin pickles
  • ¼ pistachios (in the shell) or other nut of choice
  • ¼ cup dried apricots
  • Eucalyptus for garnish

  1. Start with three bowls, one that holds about 1 cup and two smaller ones for the pickles and pistachios.  Place the bowls clustered together slightly off centre of your board.  Add the Bonne Maman More fruit, less sugar Apricot Spread to the larger bowl and the pistachios and gherkins to the smaller bowls.
  2. Snip the grapes into 2-3 grape clusters and place in the centre of the board, nuzzled up against the bowls.
  3. For the gouda, use a sharp pairing knife and gently remove the rind, being careful to keep it in tact. Place this rind toward one edge of the board.  Next cut the gouda wedge into small cubes.  Place the cubes inside the wedge on the board.
  4. For the brie, using a heart cookie cutter (or shape of your choice) gently press into the edible rind of the brie. At this point you can either use the cookie cutter to remove the top of the Brie or a small paring knife.  Spoon a small amount of the Bonne Maman More fruit, less sugar Apricot Spread into the shape.
  5. Place the Brie and the Blue Cheese on the board away from each other, toward the edge of the board.
  6. Next alternate the sliced meats and crackers around the board. For visual interest, break up the cream/white colors of the cheese with the meats and then the crackers.  Drape the prosciutto one slice at a time and for the coppa, fold each slice in half and then half again, and pinch at the end. This makes it easy to tuck the salami slices around the board.
  7. Finally, finish with the blackberries and dried apricots, placing them around the board. Tuck the eucalyptus around the board for garnish.

Recipe developped by Lisa Dawn Bolton.

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