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Brunch Board

Brunch Board

Serves: 6-8
Prep time: 10 minutes

Ingredients

SUN-DRIED TOMATO SPREAD

  • 11 ounces goat cheese, softened to room temperature
  • 2 tablespoons Maille Old Style
  • 3 ounces sun dried tomatoes
  • 1/2 teaspoons sea salt

HERB SPREAD

  • 8 ounces cream cheese, softened to room temperature
  • 1 ½ tablespoons Maille Dijon Originale
  • 3/4 teaspoons of sea salt
  • ¼ teaspoon fresh ground black pepper
  • Zest of half a lemon
  • A large handful (about half cup) of each- basil, parsley + dill

BRUNCH BOARD SUGGESTIONS

  • Maille Cornichons
  • Maille Dijon Originale, Maille Old Style and Maille Honey Dijon
  • Bagels
  • Waffles
  • Toast
  • Pita bread
  • Smoked salmon
  • Smoked trout
  • Bacon
  • Prosciutto
  • Hard boiled eggs
  • Avocado
  • Sprouts
  • Fresh spinach
  • Herbs- dill, parsley, basil, chives
  • Radishes, sliced
  • Tomatoes, sliced
  • Cucumbers, sliced
  • Red onion, sliced
  • Capers or caper berries
  • Lemon wedges
  • Roasted red peppers
  • Marinated artichoke hearts
  • Olives
  • Calabrian chilis
Preparation

To make the sun-dried tomato spread

  1. in a food processor, pulse the goat cheese, Maille Old Style, sun dried tomatoes and salt together just until combined. Transfer to a serving dish. The spread can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.

To make the herb spread

  1. in a food processor, blend together the cream cheese, Maille Dijon Originale, salt, pepper, lemon zest and herbs until well combined. Transfer to a serving dish. The spread can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.

To assemble the brunch board

  1. simply arrange your choice of items on a large serving board. It’s best to start with the bagels (or your bread of choice) in the center, then add in the Maille mustards and the spreads and lastly, fill out the rest of the board with the remainder of the ingredients you choose to use.