Autumn Cheese Board with Bourbon Crackling Caramel
User Reviews
5
Autumn Cheese Board with Bourbon Crackling Caramel
Description
The cheese board centers on three distinct cheeses: soft brie and goat cheese wheels, plus gjetost, a caramel-flavored Norwegian cheese that adds depth and sweetness. Surrounding these are complementary elements like sliced salami, fresh apple wedges, grapes, figs, baguette slices, and crackers to provide a range of flavors and mouthfeels. This variety invites guests to mix and match bites.
Smoky honey roasted pepitas are made by coating pepitas in a mixture of coconut oil, honey, smoked paprika, and salt before baking until golden. These clusters add a sweet, smoky crunch scattered on the board. The bourbon crackling caramel is a quick sauce made by melting brown sugar with bourbon and water, poured over the cheese to create a rich glaze that contrasts with the savory notes.
While the pepitas can be prepared in advance, it’s best to assemble the board fully and make the caramel just before serving so it remains warm enough to pour and adheres nicely to the cheese. This board suits autumn occasions where varied textures and a balance of sweet, savory, smoky, and tangy flavors are appreciated.
Ingredients
- 1 Brie cheese wheel
- 1 goat cheese wheel
- 1 gjetost cheese this is a caramel cheese, block ski queen
- salami slices
- baguette
- Cracker
- apple wedges
- grapes
- figs
smoky honey roasted pepitas
- 1/2 cup Pepitas
- 1/2 tablespoons coconut oil
- 2 to 3 tablespoons honey
- 1/4 teaspoon smoked paprika
- pinch salt
bourbon crackling caramel
- ½ cup brown sugar
- 2 tablespoons bourbon
- 2 tablespoons water
Instructions
- Note: you can prepare the pepitas ahead of time. I suggest assembling the board fully and then making they caramel, as it only takes 5 minutes and you want to pour it over the cheese shortly after making.
- Assemble the cheese board with the cheese wedges and blocks in the center, and the fruit, crackers, salami and and baguettes around the outside. Pour the slightly cooled caramel over the top of the cheese. Sprinkle with the pepitas clusters or spread them around the board.
- Serve!
smoky honey roasted pepitas
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
- Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.
bourbon crackling caramel
- Combine the sugar, bourbon and water in a saucepan over medium heat. Whisk until the sugar dissolves. Bring the sugar to a boil and reduce it until it is just bubbling. Let it bubble for 5 minutes, brushing down sides with a pastry brush if needed.
- Remove from the heat and let cool slightly for 1 to 2 minutes. Pour over the cheese wheels!
Notes
- Prepare smoky honey roasted pepitas ahead of time to save effort on serving day.
- Assemble the full cheese board before making the bourbon caramel to serve it fresh and pour it warm.
- Bourbon caramel should be slightly cooled but still pourable to coat the cheese effectively.
- Include a mix of fresh fruit, cured meat, and crackers to complement the cheeses and caramel.
User Reviews
Overall Rating
5
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