An Easy Christmas Cheeseboard!
Festive French Cheese Wreath with Boursin Cheese
With Christmas and the New Year, as well as Thanksgiving approaching, I am starting to think of easy and yet spectacular ways to present meals, especially amuse bouche, aperitif snacks, nibbles and the festive cheeseboard. It is well-known with all my family and friends that I am a bit of a cheese lover, to put it in to context, when faced with an array of delectable desserts and sweet delicacies, I usually opt for the cheese course. Plus, I am always trying to lead people I know into the “French way” of dining, where the cheese course is served BEFORE the dessert course, in order for the wine to be finished before the dessert wines are wheeled out for the pud; which, means you CAN have your cheese and desserts and eat them! I am a BIG lover of local, British and of course French artisan cheeses, so my main cheeseboard will be a simple affair, insofar that the cheese will speak for itself and will be arranged on a large wooden board with walnuts and fresh seasonal fruit, and a couple of vintage cheese knives…….there is no need to over-gild the lily. But, when I am wanting to serve cheese as part of the aperitif buffet table, something to amuse the mouth before the main event, I regularly turn to Boursin cream cheese, usually the famous garlic and herb one. However, there is a NEW kid on the block this year, a delicious addition to the Boursin stable, Boursin with Fig & Nuts…..and I think that will be my preferred cream cheese of choice this year, for my pre-dinner Festive French Cheese Wreath with Boursin Cheese.
This idea of mine is not a recipe as such, it is more an assembly job, but it looks fun, festive and a little frivolous and it is easy to assemble and looks fabulous in the centre of a buffet table. All you need is a large platter, I used an antique cake platter, a few fresh bay leaves, some baguette, dried cranberries (called Craisins in the USA and Canada), some freshly cracked walnuts and a Boursin Fig and Nut cheese of course. Pop a nice little butter knife next the cheese, so people can then help themselves to the cheese wreath, it’s easy, quick and fun, plus the bay leaves impart a very subtle taste to the baguette slices and also act as a room scenter………I think it’s a genius idea!
There is no recipe as such, please just refer to my photos, and of course this idea will also work well with other cheeses, but do use a mild cheese for a pre-dinner cheese platter, leave the cheeses with attitude to be enjoyed with a glass of claret towards the end of the meal. You can also use cheese spread, cheese cubes (made with hard cheese) and a whole young Camembert, again, not too aged and runny……leave the runny Camembert to have a bit of fun with the other big flavoured cheese later. I will be posting a series of “cheat’s” recipe ideas from now right up to Christmas and the New Year, and in the meantime, if you fancy trying to win a selection of Boursin Cheeses, please do enter my special giveway here: Win a Boursin Cooler Bag full of Boursin Cheeses for Christmas.
That’s all for now, I have a busy schedule ahead, baking cakes and preserves for Christmas and the New Year.…….see you later, and DO let me know what you think about my Festive French Cheese Wreath with Boursin Cheese, and what cheeses you would like to see in the centre if you make this. Oh yes, whilst we are on the subject of wreaths, I also have a fabulous Edible Wreath offered as a giveaway here: Win an Edible Christmas Wreath of your Choice worth £45 from Clifton Nurseries. Bye for now, Karen.
Disclaimer: I was sent some Boursin Cheese products to try; all opinions expressed in this post are my own and I was not asked to promote the cheeses in any way on my blog. Karen S Burns-Booth
This time last year: