The Ultimate Cheese Board with California Prunes

This cheese board is all about abundance. The tangy mostarda, deeply flavored whole prunes, and peppercorn black tea syrup all complement the salty, sweet, earthy, and savory elements on the board. Prepare to wow your tastebuds with this incredible charcuterie board created by Kat Turner, Chef Partner, Highly Likely Café, Los Angeles.


  • ½ cup California Prune Mostarda
  • ½ cup California Prune Syrup
  • 1 cup California Prunes
  • ½ pound manchego, pecorino, or other sheep’s milk cheese
  • ¼ pound blue cheese
  • ½ pound gouda or other goat cheese
  • ½  pound washed rind goat cheese
  • ¼ pound bresaola
  • ¼ pound chorizo
  • Artisanal crackers
  • Focaccia or baguette
  • 1 cup corn nuts
  • 1 cup cornichon
  • ½ cup sliced watermelon radish
  • Fresh stone fruit
  • Greenery such as olive leaves, rosemary sprigs, or edible blossoms


Place cornichons, whole prunes, and bowls of prunes in syrup and prune mostarda onto the board. Slice firm cheeses and fan-out. Keep blue cheese whole and gently crumble a portion onto the board. Place bresoala and chorizo on the board. Weave in crackers and bread. Tuck in green sprigs, radish and stone fruit. Sprinkle in the corn nuts and nuts. Spoon prune syrup over blue cheese.