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Recipe

Boursin® Thanksgiving Cheeseboard Recipe

with Boursin® Garlic & Fine Herbs Cheese
Crafted with Boursin® Garlic & Fine Herbs cheese, fruit, cured meats, cranberries, crackers and other Fall favorites.

  • Level easy

  • Prep time 20 MIN

  • Cook time 0 MIN

  • Total time 20 MIN

Directions

Your Turn To Create

Cheeseboard
  • Start by decorating the cornucopia. Fill with grapes, apples, squash and lemon or eucalyptus leaves. Arrange organically and allow ingredients to spill out.
  • For the charcuterie, start by placing the Boursin in the bottom left corner and cranberry preserves in bottom right.
  • Place the dried oranges so that they frame the Boursin Cheese.
  • Cut the green pear in half and remove the seeds and slice thinly then fan out.
  • Arrange the slices like a fan and place in the upper left corner, next to the cornucopia decoration and on bottom right just below the cornucopia.
  • Arrange flatbread crackers around the cranberry preserves.
  • Cut the fig in half and place some next to the dried orange and some in the upper right corner, next to the cornucopia.
  • Fan up the fruit crackers to circle the Boursin cheese.
  • Then, place persimmon and dried oranges on each side of figs.
  • Cut an apple in half and remove the seeds. Place half on a cutting board and cut into thin slices. Discard the edges and divide into two fans.
  • Fold bresaola in half and then fold in half again to shape like a rose. Place this next to the green pear.
  • Then, place green olives next to the cranberry preserves.
  • Finally, place the prosciutto next to the apples and persimmon.
  • Sprinkle pistachio where there are still large open gaps on the board.

  • 1 box Boursin Garlic & Fine Herbs , crumbled

  • 2 Apples

  • 1 Bunch Red & Green grapes each

  • 3.5 oz Prosciutto

  • 3.5 oz Bresaola

  • Fruit & nut crackers like Kii® or Raincoast®

  • Flatbread crackers

  • 5-8 Fresh Figs

  • 1 Green pear

  • 1 c. red grape tomatoes, sliced in half

  • 1 Hothouse/English cucumber, sliced lengthwise into ribbons

  • Dried Persimmon slices

  • Dried orange slices

  • Castelvetrano olives

  • 1 handful Pistachios

  • A bowl of cranberry Preserves

  • 2-3 mini assorted squash, mini pumpkins, small cornucopia basket, and lemon or eucalyptus leaves for decoration & cornucopia)

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