Monochrome Gray Stone Board (Print Version)

A sophisticated gray stone board showcasing ash-rinded cheeses, charcoal crackers, and dark breads with fruity accents.

# What You'll Need:

→ Cheeses

01 - 5.3 oz Morbier or ash-rinded semi-soft cheese
02 - 4.2 oz Humboldt Fog or ash-ripened goat cheese
03 - 3.5 oz Valdeon blue cheese or blue cheese with gray veining

→ Breads & Crackers

04 - 8–10 pieces slate-colored charcoal crackers
05 - 6–8 slices dark rye or pumpernickel bread

→ Fruits & Accents

06 - 1 small bunch black grapes or dark plums, sliced
07 - 1 small handful blackberries or blueberries
08 - 2 tbsp black olive tapenade

→ Garnishes

09 - Edible charcoal salt, for sprinkling
10 - Fresh sprigs of rosemary or thyme (optional)

# How to Make It:

01 - Set a large clean dark stone or slate serving board on your work surface.
02 - Slice the cheeses as preferred and arrange them in separate sections across the board with attractive spacing.
03 - Fan out the charcoal crackers and stack the pumpernickel or dark rye slices around the cheeses.
04 - Place clusters of black grapes, sliced plums, and scatter blackberries or blueberries into open spaces on the board for sweetness and contrast.
05 - Spoon black olive tapenade into a small dark bowl or directly onto the board.
06 - Sprinkle edible charcoal salt over the cheeses, and optionally garnish with fresh rosemary or thyme sprigs.
07 - Present immediately accompanied by cheese knives and small plates.

# Additional Tips::

01 -
  • It looks like it belongs in a design magazine, yet takes just 20 minutes to put together—your guests will think you spent hours planning
  • The creamy ash-rinded cheeses paired with tangy blue create a flavor journey that rivals the visual drama
  • Black grapes and blackberries add a subtle sweetness that balances the earthy, slightly smoky notes of the cheeses and charcoal elements
  • It's the kind of board that makes your kitchen feel like a sophisticated space, perfect for impressing without fuss
02 -
  • Bring your cheeses out of the cold about 30 minutes before serving. Room temperature cheese is exponentially more flavorful and creamy—this one detail elevates everything
  • The charcoal crackers are delicate and can taste slightly bitter if over-salted with the charcoal salt. Use a light hand, and taste as you go
  • If your blue cheese is crumbly rather than creamy, it's usually because it's too cold. Let it warm and it will reveal its best texture and flavor
03 -
  • If you're making this ahead, assemble everything except the tapenade and charcoal salt, then cover loosely with plastic wrap and refrigerate. Add the final touches 30 minutes before serving
  • Use a damp kitchen towel to very lightly wipe your cheese knives between different cheeses—this prevents flavors from muddying and keeps the board looking intentional
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