• ½ cup Ground prune
  • ½ cup Prune Syrup 
  • 1 cup Prunes
  • ½ pound manchego, pecorino, or other sheep’s milk cheese
  • ¼ pound blue cheese
  • ½ pound gouda or other goat cheese
  • ½  pound washed rind goat cheese
  • ¼ pound bresaola
  • ¼ pound chorizo
  • Artisanal crackers
  • Focaccia or baguette
  • 1 cup corn nuts
  • 1 cup cornichon
  • ½ cup sliced watermelon radish
  • Fresh stone fruit
  • Greenery such as olive leaves, rosemary sprigs, or edible blossoms


This cheese board has to do with abundance. Whole, intensely flavored prunes and black pepper tea syrup complement the salty, sweet, earthy and salty elements of the board.
Place whole prunes and pureed prunes bowls in syrup and prune the must on the board. Cut the firm cheeses and spread them out. Keep the cheese whole blue and gently crumble a piece on the board. Place the bresoala and chorizo on the board. Put cookies and bread. Put green twigs, rábanos and fruits to taste. Sprinkle corn nuts and nuts. Pour the prune syrup over the blue cheese.

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