| Portions |
|---|
| Serves 8–10 |
Ingredients
Whipped Brie:
- 450 g Brie, rind removed, room temp
- 125 g cream cheese
- 30 g unsalted butter
- 15 g honey
- Pinch salt
Ginger Cranberry Compote:
- 250 g cranberries
- 100 g sugar
- 100 g orange juice
- 15 g fresh ginger, grated
- Zest of ½ orange
- Pinch salt
For the Board :
- Whipped Brie, Ginger Cranberry Compote
- 1 red pear
- Aged cheddar
- Firm white cheese
- Bresaola or salami or ham
- Prosciutto
- Red bell pepper
- Mini cucumbers
- Triangular crackers
- Black grapes
- Fresh sage or leafy green
- Dried apricots
- Roasted nuts
Directions
For the Whipped Brie:
- Blend everything until smooth and fluffy.
For the Ginger Cranberry Compote:
- Cook everything together over medium heat for 8–10 minutes until thick and jammy. Cool completely.
- Swirl the cranberry into the whipped Brie. Keep it streaky — don’t fully mix it.
Build the Board:
- Start with the crackers and build the turkey feathers from the outside in.
- Layer in rows of red pepper, white cheese, cucumber, cured meat and cheddar. Keep everything pointed outward so it reads like feathers.
- Tuck sage around the bottom.
- Pile the whipped Brie in the centre and swirl in the ginger cranberry.
- Sit the pear on top for the turkey body. Add eyes, a cheddar beak and little pretzel-stick legs.
- Finish with grapes, prosciutto, dried fruit and nuts around the edges.
- Don’t overthink the symmetry. Get the turkey shape right, then make it look abundant. A great board should feel generous, not measured.