Pin it I discovered this board at a tiny wine bar in Provence, where the sommelier arranged cheeses with such theatrical flair that I actually paused mid-sip to watch. The lavender-coated goat cheese caught the afternoon light like a small precious stone, and something about the soft grey of the ash-rinded brie next to it made the whole arrangement feel less like food and more like an edible painting. I went home determined to recreate that moment, and what emerged was this: a cheese board that tastes as beautiful as it looks, built on the premise that every element should earn its place not just on flavor, but on presence.
I made this for my friend's engagement party last spring, and what surprised me most wasn't the compliments, but watching people slow down around the board. Nobody rushed. They'd pick up a fig, study the flowers, ask about the honey. It transformed the usual cocktail hour small talk into something more intentional, like we were all tasting something together rather than just eating separately.
Ingredients
- Lavender-coated goat cheese (150 g, sliced into rounds): This is your anchor flavor, the reason the whole board holds together. The floral coating adds elegance without overwhelming, and the creamy interior melts against any cracker or fruit.
- Ash-rinded brie (200 g, cut into wedges): The grey exterior looks stunning against lighter elements, and the interior is butter-soft and mild enough to let the lavender take the lead.
- Seedless grapes (1 cup, halved): Red or black work beautifully; the halves are easier for guests to grab and they provide quick pops of acidity to cut through the cheese richness.
- Fresh figs (1/2 cup, quartered): If they're in season, fresh figs are non-negotiable; their honeyed earthiness is the perfect counterpoint to lavender. Dried figs work if you're outside the brief window, though they read differently.
- Candied walnuts or pecans (1/4 cup): The crunch matters here, and the sweetness echoes the honey without repeating it. If you can't find them candied, toss toasted ones with a tiny drizzle of honey and a pinch of sea salt.
- Lavender honey (2 tbsp, or regular honey as backup): Lavender honey deepens the theme, but honest honey works just as well; the key is drizzling it over the goat cheese rather than drowning it.
- Edible flowers (1/2 cup, such as violets or pansies): These are the final sentence your board speaks. Make sure they're from a food-safe source; they're as much visual as anything else.
- Fresh thyme sprigs: A handful scattered around adds green depth and a subtle herbal whisper that makes people wonder what they're tasting.
- Toasted baguette slices or gluten-free crackers: Toast the baguette yourself if possible; the butter and warmth make a difference. Charcoal or black sesame crackers add visual contrast and earthy flavor.
Instructions
- Prep your canvas:
- Pull out your largest serving board, the one that feels generous and isn't crowded. A bare board is your blank slate; you want room to breathe between elements.
- Anchor with cheese:
- Place the lavender goat cheese and ash-rinded brie on the board, spacing them so they don't touch. Think of them as the focal points of two separate scenes.
- Build clusters of fruit:
- Group grapes and figs in small islands around the cheeses, leaving gaps intentionally. This makes it easier for guests to grab a handful and creates natural visual rhythm.
- Scatter the crunch:
- Distribute candied nuts between the fruit and cheese, tucking them into pockets and edges so they feel discovered rather than placed.
- Drizzle the honey:
- Gently pour a small rivulet of lavender honey over the goat cheese and leave a small bowl of extra honey for anyone who wants more. The cheese softens from the honey, almost inviting people to spread it.
- Add flowers and herbs:
- Scatter edible flowers and thyme sprigs across the board in the final moments before serving, treating them like confetti. They'll start to wilt once they hit the room temperature, so this is your last flourish.
- Finish with bread and crackers:
- Arrange toasted baguette slices and charcoal crackers around the perimeter, creating a frame that invites people in. Leave a few inches of bare board; fullness looks generous, but crowding looks nervous.
- Serve at room temperature:
- Bring the board out just before people gather so the cheeses aren't too cold and stiff. Everything tastes better when it's relaxed.
Pin it What I didn't expect was how much a cheese board could feel like a conversation. The act of composing your own bite—choosing which cracker, which cheese, which fruit, which flower to taste together—turned eating into something more intentional and playful. People were creating with their hands, and something shifted in the room.
Building Blocks: How to Layer Flavors
The secret to making every bite interesting is understanding the flavor arc you're creating. Start with the creamy base—lavender goat cheese or brie—then add contrast: something tart like the grapes, something sweet like the figs, and something textured like the nuts. The edible flower is the surprise finish, a tiny floral note that lands just as you swallow. This isn't accidental; it's a structure your palate learns to expect and crave.
Wine Pairing That Actually Works
I spent years thinking any wine goes with cheese, which is technically true but misses the point entirely. A chilled Provence rosé feels like it was made for this board—it's dry enough that the sweetness of the lavender and honey don't overwhelm it, and it has enough body to stand up to the earthier ash-rind brie. If you want white wine instead, Gewürztraminer's natural floral notes echo your board's theme without competing for attention.
Making It Seasonal and Personal
This board thrives on adaptation. In summer, add purple endive leaves or thinly sliced purple radishes for extra color and a subtle bitter edge. In autumn, swap the figs for quince paste or add roasted grapes. The lavender theme is your anchor, but the supporting cast should reflect what's good right now where you live. I keep a small notebook of what I added each time I made this, watching the seasons cycle through on a board.
- Spring: Add fresh strawberries and edible pea flowers if you can find them.
- Winter: Include a small bowl of quince paste or fig jam and candied lemon peel for brightness.
- Always source edible flowers from reputable suppliers or grow them yourself; they're the one element you can't compromise on.
Pin it This board taught me that beautiful food doesn't need to be complicated. Sometimes the most elegant thing you can do is arrange what already tastes good, add a few surprising textures, and let people discover their own perfect combination.
Recipe FAQs
- → What cheeses are featured in the Lavender Haze board?
Lavender-coated goat cheese sliced into rounds and ash-rinded brie cut into wedges form the centerpiece of this board.
- → How can I enhance the floral notes on the board?
Drizzling lavender honey over the goat cheese and garnishing with edible flowers like violets or pansies enhances the board’s floral aroma.
- → What accompaniments pair well with these cheeses?
Seedless grapes, fresh or dried figs, and candied walnuts or pecans complement the creamy cheeses with sweet and crunchy textures.
- → Are gluten-free options available for serving?
Yes, substitute the sliced baguette with gluten-free crackers to accommodate gluten-sensitive guests without compromising flavor.
- → How should the board be arranged for best presentation?
Distribute cheeses evenly on a large platter, cluster fruits around them, scatter nuts in between, drizzle honey over the goat cheese, and finish with herbs and edible flowers for color and aroma.