Board Components

Core Black Garlic Elements

• 3 tbsp I Love Black Garlic Puree, in a small bowl
• 6 to 8 I Love Black Garlic Peeled Cloves, scattered in clusters

Spreads And Sauces

• Black Garlic Honey, 2 tbsp honey whisked with 1 tsp puree
• Whipped Black Garlic Butter, 2 tbsp softened butter mixed with 1 tsp puree
• Goat cheese or cream cheese, swirled with 1/2 tsp puree

Cheeses, choose 3 to 4

• Aged cheddar or gouda
• Brie or Camembert
• Blue cheese
• Manchego or Parmesan shavings

Meats

• Prosciutto or Serrano
• Soppressata or Genoa salami
• Smoked turkey or duck breast

Breads And Crackers

• Crostini or baguette slices
• Artisan crackers, charcoal or multigrain
• Breadsticks

Fruits, Nuts, Extras

• Grapes, pears, figs, dried apricots
• Marcona almonds or candied walnuts
• Mixed olives, rosemary sprigs, microgreens

Layout Guide

1. Anchor the board Place two small bowls, one with black garlic puree and one with black garlic honey or butter, on opposite corners to create flow.
2. Zone the cheeses Arrange soft, hard, and bold cheeses in three separate zones. Set Brie near the puree for easy spreading.
3. Layer the meats Fold prosciutto into ribbons, fan salami, place smoked slices in neat stacks beside cheeses.
4. Add the cloves Tuck peeled black garlic cloves in small clusters near cheeses and meats for glossy dark highlights.
5. Fill gaps Add crackers, crostini, and fruit to open spaces, alternating light and dark items for contrast.
6. Finish and garnish Add nuts, olives, and rosemary. Drizzle a touch of black garlic honey over Brie or goat cheese for sheen.

Flavor Pairing Tips

• Puree on crostini with Brie is silky and sweet savory.
• Black garlic honey with blue cheese balances sharp and mellow.
• Peeled cloves with prosciutto give deep umami and salt.
• Puree and aged cheddar on charcoal crackers add nutty depth.

Presentation Notes

• Use a wooden board, stoneware bowls, and linen napkins for texture.
• Keep color palette earthy with pops of green herbs and fruit.
• Stack crackers and fold meats to add height and movement.

Shopping Links

• I Love Black Garlic Puree, 7 oz
• I Love Black Garlic Peeled, 5 oz

Make Ahead And Storage

• Prep dips and cut cheeses up to 1 day ahead. Cover and refrigerate.
• Assemble the board 30 minutes before serving so items come to room temperature.
• Refrigerate leftovers in sealed containers up to 2 days.

Build It With The Best Black Garlic

Stock both products for the most striking flavor and look, I Love Black Garlic Puree and I Love Black Garlic Peeled.