A festive brunch board with colorful eggs, fresh fruits, cheeses, and breads perfect for sharing.
# What You'll Need:
→ Eggs
01 - 8 large eggs
02 - 1 teaspoon white vinegar (for boiling)
→ Breads & Crackers
03 - 1 small baguette, sliced
04 - 6 slices rustic sourdough bread
05 - 12 assorted crackers
→ Cheeses
06 - 4 ounces soft goat cheese
07 - 4 ounces sharp cheddar, cubed
08 - 3.5 ounces brie, sliced
→ Fresh Fruits
09 - 1 cup strawberries, hulled and halved
10 - 1 cup grapes, separated into small clusters
11 - 2 kiwis, peeled and sliced
12 - ½ cup blueberries
→ Vegetables
13 - 1 cup baby carrots
14 - 1 cup cucumber rounds
15 - 1 cup cherry tomatoes, halved
16 - ½ cup radishes, sliced
→ Spreads & Dips
17 - ½ cup hummus
18 - ¼ cup honey
19 - ¼ cup fruit preserves (apricot or raspberry)
20 - ¼ cup herbed cream cheese
→ Garnishes
21 - Fresh dill sprigs
22 - Fresh parsley
23 - Edible flowers (optional)
# Method:
01 - Bring a saucepan of water with white vinegar to a boil. Gently add eggs, reduce heat to simmer, and cook for 10 minutes. Transfer eggs to an ice bath to cool, then peel. Optionally, apply natural food coloring for a festive presentation.
02 - Slice the baguette and arrange along with rustic sourdough slices and assorted crackers around the edges of a large serving board or platter.
03 - Distribute small bowls containing hummus, honey, fruit preserves, and herbed cream cheese around the board for easy access.
04 - Cut goat cheese, sharp cheddar, and brie into cubes and slices as appropriate. Arrange cheeses in separate sections on the board.
05 - Distribute whole or halved hard-boiled eggs across the board in an appealing manner.
06 - Fill remaining spaces with grouped fresh fruits and vegetables for visual appeal and easy selection.
07 - Decorate with fresh dill sprigs, parsley, and edible flowers if desired to enhance presentation.
08 - Offer immediately, allowing guests to combine flavors as preferred.
