The season for sharing, and what better way to share than with a camembert sharing board. 

My camembert sharing board brings together the seasonal flavours; warm baked camembert topped with tangy cranberry (and a little port if that’s your thing), golden honey for drizzling, juicy grapes, figs, nuts and more. The board creates the perfect excuse to have friends and family around for a little indulgence, without the fuss. 

Here are my top tips to create your own:

Decide on the topping for your baked camembert:

There are multiple toppings that work so well with a baked camembert, I wanted to keep mine festive, with a little luxury, and therefore opted for cranberry and port baked camembert. Other topping ideas are:

• Garlic and rosemary, or thyme
  
• Honey and walnuts
  
• Caramelized onions and balsamic glaze 

Think about who will be enjoying the sharing board and what they would enjoy. 

Use the camembert lid box as your starting point:

It’s always a good idea to start with your largest items to create a base to build around. Whilst your camembert is in the oven (see instructions below), you can use the lid as the focal point for your board. I put mine in the middle and then started to build around it. Separate your large items on the board, rather than putting them next to each other. 

Add small bowls:

After arranging your larger items onto your board, I like to add some small bowls. These are great to hold your spreads and condiments. I’ve used mine to hold honey and blueberry jam. Placing small bowls on your board will also help if you want to separate any ingredients. 

Fill in the gaps:

In my opinion a full board is a good board, I try not to leave many gaps on the board by filling these with smaller, picky ingredients. For this board I have chosen walnuts, pecans, dried cranberries and figs. 

Keep it colourful:

Choosing some vibrant and fresh produce really brings your board to life, and makes it look aesthetically pleasing. I opted for a mix of red and green grapes, vibrant olives and fresh rosemary to add a touch of elegance and vibrancy. 

Ingredients on my board:

• Camembert
  
• Salted crackers
  
• Red and green grapes
  
• Dried cranberries
  
• Dried figs
  
• Green olives
  
• Pecans 
  
• Walnuts
  
• Honey
  
• Blueberry jam 
  

Cranberry and port baked camembert method:

1. Preheat your oven to 180ºC/350ºF/gas 4. Remove the camembert from its plastic wrapping and place it back in the wooden box. 
   
2. Score around the top and cut off the top layer of skin. Spoon the cranberry sauce with ruby port on top (or topping of choice) – just enough to cover the surface.  
   
3. Bake for 20 minutes, until gooey.
   
4. Serve immediately on your acacia board.