Breakfast Board

 

10 mini croissants

¼ C. smoked salmon dip

¼ C. honey Dijon mustard

10 soft boiled eggs

10 slices black forest ham, cut into smaller pieces

4 oz. Brie cheese

2 oz. sliced salami

10 mini banana nut muffins

2 C. black cherries

1 orange, sliced

 

On a 12×24″ board, fill 3 boards with cherries, mustard, and salmon dip. Arrange on one end the croissant rolls, meat, eggs, and muffins. Set down the cheese and orange slices. Serve!  Consider adding bacon, sausage or cheese. Mix and match muffins/pastry. Also, don’t hesitate to make substitutions like adding jam and butter, herbs, spinach artichoke dip, or other fruits.