'Dreaming of a white Christmas' board

By Lisa Bolton
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 3 cups of green grapes
  • 1 green apple
  • 1 red apple
  • 3 bulbs of garlic
  • 2 tablespoons extra virgin olive oil
  • 24 slices Parmesan-rind salami
  • 16 slices chorizo salami
  • 285 grams double-crème brie
  • 12 pecans
  • 12 cranberries
  • 8 blackberries
  • 2 sprigs fresh thyme
  • 200 grams bloomy-rind brie
  • 1/2 cup shelled pistachios
  • 1/4 cup pomegranate arils
  • 2 tablespoons fresh rosemary, chopped
  • 1 baguette


  1. Prepare the fruit: Snip the grapes into clusters of four to six. Last minute: Core the apples and use a mandoline or sharp knife to slice them.
  2. Prepare the roast garlic: Preheat the oven to 375°F. Slice the top off each garlic bulb so the tips of the cloves are visible. Drizzle the tops of the cloves with the olive oil, wrap each bulb tightly in aluminum foil and roast for about 40 minutes. Bulbs can be served warm or cold.
  3. Prepare the two different Bries: Top each Brie with its respective flavors and place each in an ovenproof serving dish (see tip). Just before serving, place in a 375°F oven and warm for about 15 minutes. You could also add them to the oven when the garlic is baking for the final 15 minutes. If you like, reserve some of each of the nuts to serve on their own in a small bowl.
  4. Slice the baguette into six millimeter slices and toast it.
  5. Serve the other components in the style that works best for you, then arrange everything on and around your board.


A small cast-iron pan is perfect for baking a Brie and looks great on a board. Just remember to put a trivet or coaster underneath if the pan is still hot. Some Bries come in their own baking dish, which can go directly onto the board.

For an ooey-gooey dish, consider removing the top rind of the Brie before adding the toppings and baking; instead of slicing, your guests can scoop into the melty goodness. See page 15 for tips on cutting Brie.

Watch Your Morning Daily at 6am ET on CTV and CTV News Channel