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A finished cheese and cracker board on a wooden surface, cubed sharp cheddar, a wheel of brie, shards of aged gouda, fanned crackers, red grape clusters, almonds, a small bowl of fig jam and cornichons, warm natural light, casual home entertaining

Cheese and Cracker Board

A no-cook cheese and cracker board with a simple formula for what to buy and how to arrange it so it looks intentional.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 8 oz sharp cheddar cut into cubes or thick slices
  • 6 oz creamy brie left whole
  • 4 oz crumbly aged gouda or Parmesan broken into shards
  • 4 oz soft goat cheese optional
  • 2 boxes assorted crackers at least one plain water cracker
  • 1 cup red grapes in small clusters
  • 1/2 cup marcona almonds or walnuts
  • 1/3 cup fig jam or honey
  • 1/2 cup cornichons or olives
  • Fresh rosemary sprigs for garnish optional

Method
 

  1. Pull every cheese out of the refrigerator 45 minutes to an hour before serving. Cold cheese tastes like almost nothing, and this is the step most people skip.
  2. Pick three cheeses with different textures rather than three different flavors: something firm, something creamy, and something crumbly. That contrast is what makes a board feel considered.
  3. Place the cheeses on the board first, spaced apart, and pre-cut the firm one. Guests hesitate to be the first to cut into a whole wedge.
  4. Put the jam and the cornichons into small bowls and set them on the board, then fan the crackers in overlapping rows against the cheeses.
  5. Fill every remaining gap with grapes and nuts so no bare board shows, and tuck in rosemary if you have it. Serve at room temperature.