The board is less a recipe than an act of hospitality — Southern to the bone: tasso ham and cured meats, sharp cheeses, pickles, jars of Creole mustard and fig jam, spiced pecans, and good bread. Creole mustard is the throughline. Build it abundant. Pair with Creole Mustard · Serves 10–12 · Assembly 20 min.
Ingredients
- The anchors: Creole mustard (in a small crock); fig or pepper jam; local honey
- The meats: tasso ham, thin-sliced; cured meats (soppressata, country ham, or salami)
- The cheeses: a sharp cheddar; a creamy brie; a crumbly blue
- The crunch and bright: pickled okra, quick pickled baby carrots, cornichons
- Spiced pecans or marcona almonds
- Grapes and sliced apple or pear
- The base: crackers, sliced baguette, and cheese straws
Directions
- 1
Anchor first. Place the crock of Creole mustard and bowls of jam and honey on a large board.
- 2
Lay the meats. Fan and fold into loose ribbons near the mustard.
- 3
Cluster the cheeses in three spots, each with its own knife; pre-slice the hard cheese.
- 4
Fill every gap with pickles, carrots, nuts, and fruit — abundance is the whole aesthetic.
- 5
Ring the edge with crackers, baguette, and cheese straws.
Greer's Bar Notes
- Creole mustard bridges the salty ham, the sweet jam, and the sharp pickle — keep it within reach of everything.
- Tasso is intensely seasoned; slice thin and use as an accent.
- Build on the biggest board you own and overfill it.
Made with Creole Mustard — the throughline that ties the whole board together.