The Holiday Feast Deluxe Board

If this board doesn’t get you into the holiday spirit, we don’t know what will! Inspired by our collection, The Holiday Feast Deluxe, it’s an expertly-curated spread of some of our favorite seasonal items and a whole lot of original flavor. Created with hosting and entertaining in mind, this board is packed with our most luxurious and crowd-pleasing cheeses and snacks, like Murray’s Stilton, Selles-Sur-Cher, Prosciutto di Parma, Castelvetrano olives, and more. With the perfect balance of decadent bites and fan-favorite selections, it’s impossible to go wrong with this deluxe party platter.

Featuring

prep time
15minutes
assembly time
15minutes
Serves
6people

preparation & ingredients

1/2 lb Murray's Stilton

1/2 lb Murray's Cave Aged Gruyère

1 ea. Selles-Sur-Cher

1 ea. Murray's Prosciutto di Parma

1 ea. Murray's Sopressata Salami

1 ea. Jan's Farmhouse Cranberry & Pistachio Crisps

1 ea. Z Crackers Sea Salt And Olive Oil Crackers

1 ea. Murray's Sundried Cherries

1 ea. Castelvetrano Olives (Pitted)

Fresh figs

Greens or herbs

prep

Remove cheeses from fridge one hour before serving.

Cut the Selles-Sur-Cher into wedges.

Slice the Gruyère into long rectangular pieces.

Chunk the Stilton.

assembly

Step 1

Place an empty jar in the center of a round board or plate.

Step 2

In curved triangles, like a pinwheel shape, create neat piles of the Selles-Sur-Cher, Murray’s Stilton, and Gruyère at the 12-1 o’clock, 4-5 o’clock, and 8-9 o’clock positions, respectively, with the triangle shape pointing inward.

Step 3

Create similar triangles of charcuterie, placing the Soppressata slices in a pile at the 6-7 o’clock position, and the prosciutto at the 10-11 o’clock position.

Step 4

Fill the spaces in between the Selles-Sur-Cher and the prosciutto and the Soppressata and the Stilton with Rustic Bakery crackers. Fill the space between the Gruyère and prosciutto with Jan’s Farmhouse Crisps, and make a line of Jan’s Farmhouse Crisps along the top edge of the Stilton.

Step 5

Fill the space in between the Gruyère and the Soppressata with Castelvetrano olives. Then create a neat triangular pile of dried cherries to the right of the Selles-Sur-Cher, leaving some empty space between the cherries and the crackers.