Breakfast and Brunch Charcuterie Board
This Breakfast Charcuterie Board is piled high with sweet and savory favorites and makes the perfect offering for any gathering, get-together, or brunch with friends. This board can be made start to finish in under an hour and is sure to impress.The ingredients listed below are what I used. See the blog post for more ideas!
Servings: 6 people
Equipment
- Large wooden board or serving platter
- Small ramekins or bowls (to hold anything liquid)
- Spoons
- Spreading knives
- Small plates for serving Optional
Ingredients
Protein (aim for 2-3 servings per person)
- 10 Sausage links cooked
- 8 Bacon slices, cooked cooked
- 5 Hardboiled eggs halved
- 1 cup Plain Greek yogurt
Fruit (aim for about ½ cup per person)
- 1 oz Strawberries
- 1 Blueberries
- 1 Orange cut into wedges
Carbs (aim for 2-3 servings per person)
- 6 Mini waffles 12 silver dollar pancakes
- 6 lb 6 pieces of toast cut into triangles 12 small pieces of toast (I used GF mini baguettes)
Toppings and Spreads
- ⅔ cup Granola I used GF granola
- ½ cup Nuts I used walnuts
- ½ cup Maple syrup
- ¼ cup Butter sliced into pads
- ¼ cup Honey
- ¼ cup Jam I used raspberry preserves
Instructions
- Start by preparing any items that require cooking, slicing, or toasting. While cooking my bacon and sausage, I made my mini waffles, and toasted bread, and cut the fruit. I purchased precooked hardboiled eggs and sliced them in half. All in all, this preparation took less than 30 minutes, but will vary based on what you plan to include on your board. Try to keep anything that needs to be kept warm or cold at temperature until right before you plate everything up.
- Transfer anything that requires a bowl or a dish to an appropriate serving container. The containers should be just large enough to contain the volume you plan on using so that you will have more room on your board.
- Clean and lay out your board. If you are serving a large group, you can tape down a piece of parchment paper or butcher paper to a kitchen island or a tabletop to make an extra-large breakfast “board”.
- Generally, I will start by placing 3 of the larger ramekins in a triangle orientation on the board. This will give you something to work around.
- Next, place some of the larger items that you can fan out (waffles, bacon, toast, etc.). I usually fan around the initial ramekins.
- After most of the larger items have been placed, you can add any additional ramekins you have left. Try to space them out so that they are not next to one another.
- Next, work on placing the medium-sized items to fill some of the larger holes on the board.
- After most of the board is filled, take the small items (berries, nuts, etc.) and use them to fill the gaps. Think functionally when finishing your board. You want the board to be full and beautiful, but you don’t want it overfilled so that people cannot serve themselves.
- Add any serving spoons and spreading knives that guests will need. Serve immediately.
Notes
The ingredient list contains the items I used to build my board; however, you can use a variety of ingredients. See the blog post for more ideas!
- When creating a board, select foods that you know your guests will enjoy. This board can be perfectly catered to your tastes and your guests.
- Aim for a cohesive board. You don’t want to have spreads that don’t pair well with anything, or flavors that don’t complement each other.
- Start by placing 3 ramekins in a triangle orientation, then place your items large to small. The smaller items work well to fill the gaps. If you do not place the larger items first, you will likely run out of space.
- For aesthetics, have a couple of items repeating in several areas throughout the board.
