I had the idea for this cheeseboard wreath in my head for the last two months.
It consists of rye crackers shaped like leaves, cheese ball pine cones and fruit.
A great centrepiece for the table for the holidays, and it can be made with dairy or vegan cheese!.
Usually i make the rye crackers with honey, but for a vegan friendly version i used pomegranate molasses instead and it worked really well.
All that’s needed to go with it is some chutneys, i personally love caramelised onion chutney and beetroot pickle.
The pine cones are so simple, cream cheese flavoured with some herbs and seasoning and then left to chill.
Then its rolled into balls and covered in sliced almonds. So simple and so effective.
The rye crackers
These are super simple to make, and pair well with cheese and chutneys.
Rye crackers are often quite dry and plain so i usually like to have them with soft creamy cheeses and a little pickle.
Because they are so plain they go really well with flavourful cheese, but i decided to add some anise seeds.
Building the cheeseboard wreath
First take a large round platter. Then add the crackers around the edge.
Then add pine cone cheese balls.
If you don’t want to make the leaf crackers, then use shop bought ones that you like the most.
Then add chunks of your favourite cheeses. For a dairy free alternative i have used violife vegan cheese, but you can use any cheese you like.
Then add some grapes, figs and decorate with herbs.
I dusted the grapes with some edible gold lustre dust to make it festive.
You can add some olives, nuts and anything else you might like.
Serve with some bowls of pickles and chutneys.
Rye crackers for cheese
- 100 grams rye flour
- 100 grams plain flour
- 140 ml water
- 1 tsp pomegranate molasses or honey
- 1/2 tsp flaked salt
- 1/4 tsp anise seeds optional
- Mix the flours, salt and seeds together in a bowl then mix in the pomegranate molasses and water.
- form into a ball of dough, cover and let rest for 20 minutes.
- preheat oven to 180c 350f
- Take two sheets of baking paper and flour one really well, add the dough and dust more flour over the top and place the second piece of paper on top and roll out as thinly as possible.Cut into leaf shapes with cookie cutters and use a knife to make a pattern.
- Brush off any excess flour and place on a baking tray. (to get the leave shape i folded the paper so it was uneven.
- bake for 10 minutes (if they are not really thin they will take longer)
- leave to cool on a wire rack.