Breakfast Charcuterie Board
Searching for a breakfast charcuterie board for Christmas morning, New Year’s Day, or Easter brunch? Here’s my make-ahead-friendly grazing platter loaded with warm pastries, mini quiches, eggs, smoked salmon, cheeses, fruit, croissants, bagels, cured meats, crackers, cinnamon rolls, and mimosas.
Servings 10 people
Ingredients
Breads & Pastries
- croissants
- bagels
- crusty bread rolls
- thin crisp breads
- seeded crackers
- fruit and nut crackers
- mini cinnamon rolls and/or Danish pastries
Eggs & Savory Bites
- soft boiled eggs
- mini quiches (Use my mini quiches recipe)
- smoked salmon slices
- thinly sliced prosciutto or cured ham
Cheese & Accompaniments
- brie or camembert
- blue cheese
- cheese sliced (eg. port salut or applewood)
- fresh figs quartered
- a selection of grapes and fresh berries blackberries, strawberries
- fresh melon sliced
- green olives
- roasted nuts pistachios, cashews, walnuts
- honey and berry jam for drizzling and dripping
- yogurt
Festive Drinks
- Mimosas (use my Cranberry-Orange Mimosa recipe)
Herbs
- rosemary sprigs
- thyme sprigs
Instructions
- For items served warm: Boil the eggs for 6-7 minutes for soft centers, then place in egg cups. Warm the pastries, mini quiches, and croissants in a 325ºF oven. Lightly toast the bagels.
- Begin the charcuterie board by arranging the base layer. We started by placing the pots of honey and jam in a rough triangle formation on the board. We then added the yogurt pots. Next, we added the other larger elements: bread rolls and bagels. Fan them out across the board to create structure and balance. The quiches were then added along with the croissants. All these elements filled the larger gaps.
- Nestle wedges of cheese across the board, between the breads, followed by the pastries.
- We added the meat slices and smoked salmon to a separate plate beside the main charcuterie board. Small plates arranged around the board are good for any other “overflow” items that may not fit, such as the melon slices and olives.
- Tuck in figs, grapes, berries, and nuts to fill gaps and add color.
- For a final flourish, garnish the entire board with sprigs of herbs.
- Pour Cranberry Mimosas into coupe glasses rimmed with sugar. Float a few fresh cranberries and a sprig of rosemary in each for a cheerful pop of color.
- Let everyone tuck in and serve themselves.
Notes
- Here is the recipe for my Christmas Cranberry-Orange Mimosas.
- Here is the recipe for my Mini Quiches.
- Every element can be made or prepped ahead of time. Simply warm the pastries and quiches before serving, pour the mimosas just before guests arrive, and let everyone help themselves.
- For an extra festive touch, scatter small Christmas ornaments, ribbon, stars, and sprigs of holly around the edge of the board. This really brings the holiday magic to life!