Today I’m sharing an easy chia jam recipe and a delicious brunch cheeseboard. It’s an attractive, unexpected, and fun way to begin a morning with friends, keeping everyone gathered around the kitchen island while you finish the main course or pull an easy, prepped breakfast bake from the oven. A well-curated cheese board with both savoury and sweet elements works just as well for a late-morning get-together as it does for an evening gathering.
Crispy waffles, buttery biscuits, and graham crackers sit alongside classic crackers to offer both sweet and salty vehicles for a variety of cheeses. A quick fruit compote provides jammy sweetness in the centre, delicious over waffles or spooned onto cheese. Next time I’d add maple-glazed bacon and sausage bites on skewers for more savoury options. For a larger, fancier spread, devilled eggs would be a lovely addition.
This post is in partnership with Castello Cheese. Their Extra-Creamy Danish Blue is one of my go-to cheeses for plates and cooking — it brightens everything from bacon-wrapped dates to burgers and dips. The Castello Smoked Gorgonzola has an intense, smoky profile, while the Tickler Extra-Mature Cheddar brings a sweet, nutty bite that’s never overpowering. I also added semi-soft Fontina for a different texture and milky flavour.
The key to a great cheeseboard is variety — include cheeses with different intensities (mild and bold) and textures (soft, crumbly, creamy). But ultimately there’s no wrong choice: pick the cheeses you enjoy.
Pull cheeses out of the fridge about 30 minutes before serving so they come to room temperature. That unlocks their creaminess and full flavour. I like to finish the board with a drizzle of pomegranate molasses for a sticky, tangy counterpoint; honey or maple syrup work well as substitutes. Add radicchio for colour, crunch, and a pleasant bitter contrast to blue cheese, and tuck seasonal fruit into the gaps. Serve with mimosas and hot coffee for a relaxed brunch vibe.
Have you tried chia jam? It’s incredibly simple to make and becomes a staple once you do. Use one cup of ripe fruit — I used frozen blueberries — peel and chop if necessary, and add a tablespoon of sugar or a liquid sweetener like maple syrup or honey. You can warm the mixture briefly until the sugar dissolves, or let it macerate at room temperature for about 30 minutes so the fruit releases its juices. Stir in the chia seeds and, while you make coffee, the mix will thicken into a spoonable spread. Refrigerate overnight for a jam-like firmness; store leftovers in the fridge for up to a week.
Below is the simple chia jam recipe featured on the board.
Chia Jam Recipe
6
Ingredients
- 1 cup fruit (peeled and chopped as needed)
- 1 tbsp granulated sugar (or honey/maple syrup)
- 1 tbsp chia seeds
Instructions
Combine fruit and sugar in a microwave-safe bowl. Heat on high for 1 minute, or until the fruit softens and the sugar dissolves. Stir in the chia seeds and let the mixture stand until it cools and thickens, about 10 minutes. For a thicker jam, refrigerate for a few hours. Store leftovers in the refrigerator for up to a week.
Tried this recipe? Leave a comment!
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