The Sweet Treats Cheese Board

For this DIY holiday board, we put together a platter that’s bursting with chocolate and sweet dessert bites to complement four decadent cheeses. You'll find a quartet of Murray’s favorites—a blue, a buttery round, a sweet Alpine, and a honey-infused gouda—to pair with a whole host of cookies and sweet snacks. From gingerbread cookies to chocolate-covered almonds to rich babka, these deluxe accompaniments turn a simple holiday spread into a post-dinner feast. Just add some mulled wine and hot cider.

Featuring

prep time
5minutes
assembly time
10minutes
Serves
4people

preparation & ingredients

1/2 lb. Murray's Dansk Blue

1 ea. Murray's La Tur, 8 oz.

1/2 lb. Murray's Cave Aged Reserve Annelies

1/2 lb. Murray's Honey Goat Gouda

1 ea. Carnegie Deli Chocolate Babka, 16 oz.

1 ea. Rustic Bakery Ginger Babies, 5 oz.

1 ea. Rustic Bakery Vanilla Bean Shortbread, 4 oz.

1 ea. Murray's Spiced Cherry Preserves, 10 oz.

Clementines

Berries

1 ea. Mitica® Piedras De Chocolate® Minitub, 5.6oz.

prep

Crumble the Honey Goat Gouda, leaving some intact closer to the rind.

Slice the Dansk Blue into triangles.

Cut about half of the Annelies into rectangular slices with rind on each end.

Slice half of the babka.

assembly

Step 1

Add the sweet treats: Fill bowl 1 with the piedras and bowl 2 with the gingerbread cookies. Fill in the gap between the two bowls with the intact and sliced babka. Create a shingled row of shortbread from 6 to 8 o'clock. Fill the ramekin with cherry jam.

Step 2

On a round board, place a small bowl (1) between 1 and 2 o'clock and a ramekin immediately to its left. Place another small bowl (2) at 9 o'clock.

Step 3

Add the cheeses: Directly below bowl 1, place the intact Annelies followed by a pile of the slices. Moving clockwise, create a shingled row of the Dansk Blue triangles. Place the La Tur two inches above 6 o'clock. Arrange the intact and crumbled Honey Goat Gouda to the right of bowl 2.