Dipping a strawberry into chocolate on a Charcuterie Board
Tea Recipes

Share the Love Charcuterie Board

Ingredients

  • 8 oz berry jam or your favorite fruit compote 
  • 2 lbs of purple grapes, about 1 bag
  • 1 cara cara orange, cut into 1/4” think half rounds with rinds
  • 1 blood orange, cut into 1/4” think half rounds with rinds
  • 1 grapefruit, cut into 1/2” think half rounds with rinds
  • 5 chocolate covered strawberries, prepared ahead of time or purchased
  • 5 dates, sliced and pitted, stuffed with almond butter and topped with coarse sea salt
  • 10 fresh cherries, with stems
  • 1 artisanal chocolate bar, chopped into bite sized pieces
  • ½ cup almonds
  • 6 oz artisan crackers, about 1 box
  • 8 oz wheel of brie cheese
  • 8 oz block of cheddar cheese
  • 6 oz blackberries
  • 6 oz raspberries
  • 6 oz blueberries
  • Tea Forté Chocolate Fondue tea pyramid infusers, 1 for each guest

  • Directions

    Below are simple instructions to guide you in building your beautiful board. We always begin by preparing all ingredients first into small bowls and/or plates, making it easy to arrange your board when you are ready.


    1. Start by washing all fresh fruit and setting it aside to dry.
    2. Slice brie wheel into small wedges maintaining the original wheel shape. Set aside.
    3. Slice cheddar block into 1/4” triangles. Set aside.
    4. Prepare oranges, grapefruit, dates and chocolate bar. Set aside.
    5. Place your chosen board on a clean surface.
    6. Scoop berry jam into the ramekin and place off-center on the board.
    7. Place brie wheel onto board.
    8. In small to medium sized bunches, arrange grapes around the board.
    9. Next, in small groupings and fans, lean orange slices and grapefruit wedges against grapes for support.Fan cheddar cheese triangles in groupings of 3 and 5 and place on board, leaning against other items.
 Then, fan and/or group crackers around the boards.
    10. Tuck in chocolate pieces, almond butter stuffed dates, and chocolate covered strawberries. Add cherries, blackberries, raspberries, blueberries and almonds in small bunches, filling in gaps and evenly dispersing throughout the board.
    11. Serve with cheese knife, small tongs, and spoon for the jam.
    12. For the tea, boil enough hot water for each guest. Add 1 pyramid infuser to each cup. Pour 8oz of hot water into each and steep for 4-5 minutes before serving. Serve with milk if desired.

    Yield: 4-6 servings


    * Chocolate Fondue is available in pyramid tea infusers in our Winter Chalet Collection and Ruby Collection.

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