24 Karrot Spread Charcuterie Board

24 Karrot Spread Charcuterie Board

Recipe

Serves: 6–8
Time: 20 minutes

Ingredients

  • 1 jar 24 Karrot Spread
  • 1 wheel baked brie
  • 1/4 cup chopped walnuts
  • 2 tablespoons honey (for the baked brie)
  • 1 wedge sharp cheddar, sliced into triangles
  • 4 oz prosciutto
  • 4 oz sliced salami
  • 1 cup black or red grapes, on the vine
  • 1 cup strawberries
  • 1/2 cup blueberries
  • 4–6 dried figs, halved
  • 1/2 cup mixed cashews, pecans, and walnuts
  • Assorted crackers and flatbread crisps
  • Mini pita or naan crisps

Instructions

  1. Warm the brie. Bake the brie according to package instructions until soft, then top with chopped walnuts and a drizzle of honey. Set it in a small bowl or ramekin on the board while still warm.
  2. Place the bowls first. Add 24 Karrot Spread to a small bowl and set it opposite the baked brie — these are the two anchor points of the board.
  3. Build around the bowls. Arrange the sliced cheddar, prosciutto, and salami in loose clusters near each bowl, folding or fanning the meats for texture.
  4. Fill in the fruit. Tuck grape clusters, strawberries, blueberries, and dried figs into the open spaces around the meats and cheeses.
  5. Add the nuts. Scatter the mixed nuts into any remaining gaps for crunch and color.
  6. Finish with crackers. Fan out crackers and flatbread crisps along the edges of the board, overlapping slightly, until the whole surface is covered.
  7. Serve. Set out small spreading knives near both bowls and serve right away.

The Board That Steals the Show

Some charcuterie boards are all about the cheese. This one's about the spread. Building a board around 24 Karrot Spread means giving it a real seat at the table — right alongside a warm, walnut-topped baked brie — instead of tucking it in as an afterthought.

The rest of the board is built to support those two bowls: sharp cheddar, good cured meats, juicy grapes, and a mix of nuts and dried fruit for texture. Crackers and flatbread crisps do the work of getting everything from board to mouth.

Why It Works

24 Karrot Spread has the texture and richness of a classic dip, but with a warm, slightly sweet flavor that plays beautifully against salty cured meats and sharp cheese. Pairing it with a soft, honeyed baked brie gives the board two different creamy centers — one bold and savory-sweet, one rich and gooey — so there's a reason to keep coming back to both.

A Few Notes

  • Building a bigger board? Double the spread and brie, and add a second cheese for variety — a soft goat cheese or aged gouda both work well.
  • Make it ahead. Everything except the baked brie can be arranged up to 2 hours ahead and kept covered in the fridge. Add the warm brie right before serving.
  • No baked brie? A wedge of triple cream brie served cold works too — just skip the walnuts and honey, or serve them on the side for dipping.
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