For New Year’s Eve this year, I wanted something unfussy but indulgent. I’d been sick most of the holiday season, so the goal was simple: maximum impact, minimal effort.
Enter: the bread-and-butter charcuterie board.
We’ve had the same NYE ritual since 2016. Heather and Bruce come over (sometimes more people, but always them). I cook, we play games, and we drink. A lot. We start early with snacks, move into a great dinner and dessert, and ring in the new year, however the night unfolds. Some years, it’s a signature cocktail. Some years, it’s a few bottles of wine and a noticeable dent in the bourbon. This year followed tradition.
This board anchored the afternoon and carried us straight into dinner and dessert. Warm sourdough, soft salted butter, seasoned olive oil, pepperoni and prosciutto, cornichons, a couple of great cheeses, and savory baked nuts. Simple components that let people graze, refill, and linger. It works just as well at 7 pm as at 11:45, with champagne in hand.
If you’re hosting and want something indulgent without hovering in the kitchen, this is it. You can easily scale it up or down. I’ve done versions that took over most of my dining table for long wine nights with friends. Hours of grazing, drinking, chatting, and laughing. It’s the best.
For this board, I used a frozen bake-to-serve sourdough from HEB (any good crusty bread works; this one is just the perfect size for a four-person graze). I picked up a wedge of brie and manchego, President’s French-style butter (softened and served in a bowl with flaky salt), and a Mediterranean goat cheese, brought to room temp for easy spreading.
The seasoned olive oil came from Texas Hill Country Olive Co, perfect for dipping. Those elements anchored the board, with cornichons alongside, then meats and nuts tucked into the nooks and crannies.
The standouts? The bread, the butter, and the nuts. Heather declared it the best board I’ve ever made, which says a lot, because she’s grazed many boards in my home.
Savory Mixed Nuts (The Star of the Board)
I found the base recipe from Chef Khristianne Uy and gave it a little C’est Si Bon twist. Her version used black pepper and cayenne; I went with Brûlé for a sweet, smoky hit, Bayou for bright heat, plus salt and pepper.
The result: savory, slightly sweet, slightly spicy, crunchy nuts that belong on every board. I first made them for Christmas Eve, then brought them back as the anchor for NYE. They’re incredibly easy and will have people convinced you’re doing something very impressive.
Ingredients
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4 cups raw mixed nuts (I used pecans, walnuts, and almonds)
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¼ cup melted butter
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¼ cup brown sugar
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3 tbsp Dijon mustard
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3 tbsp Worcestershire sauce
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1 tbsp chopped fresh rosemary
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½ tsp C’est Si Bon Brûlé seasoning
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½ tsp C’est Si Bon Bayou seasoning
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Pinch of salt and black pepper
Directions
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Preheat oven to 300°F.
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Line a rimmed baking sheet with parchment.
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Whisk butter, Worcestershire, Dijon, brown sugar, seasonings, and rosemary until mostly smooth.
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Add nuts and toss until evenly coated.
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Bake 30–45 minutes, stirring every 10–15 minutes.
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Cool completely. Store airtight until serving.
That’s it. Serve in a bowl, on a board, or eat them straight off the sheet. No judgment. They’re that good. Pair with a crisp Sauvignon Blanc and call it a win.
See you soon.
-Ali
