A Brunch Charcuterie Board from Sunday Table is all about balance — thoughtfully chosen bites that come together effortlessly. It’s a great reminder for your 2026 Homeowner Game Plan: budget with intention, choose meaningful upgrades, and build equity over time. Simple, smart choices now can pay off in the long run.
INGREDIENTS
- 5 ounces blueberry cheese, sliced (140 grams)
- 6 ounces gruyère (170 grams)
- 4 ounces French breakfast cheese (114 grams)
- 8 mini muffins (any flavor)
- 8 Belgian waffles
- 8 soft-boiled or hard-boiled eggs, halved
- 1/4 pound soppressata (114 grams)
- 1/4 pound prosciutto (114 grams)
- 1/3 cup strawberry preserves (105 grams)
- 1/2 pound red grapes (228 grams)
- 1/2 pound strawberries (228 grams)
- 2 Cara Cara oranges, each cut into 8 wedges
- 4 kiwis, halved
- 1/2 cup pure maple syrup, for serving (170 milliliters)
INSTRUCTIONS
Start by arranging the sliced blueberry cheese, gruyère, and French breakfast cheese on different areas of the board. I like to arrange the cheese in a “triangle” to spread it out.
Arrange the mini muffins on one edge of the board. Then, on the opposite edge, arrange the waffles in a staggered row to save space.
Add a couple of rows of soft-boiled or hard-boiled eggs. Then, fold the soprressata slices into quarters and stagger them next to the cheeses in a curved pattern. Fold the prosciutto and arrange it in a pile on the board.
Spoon the jam into a small serving bowl and place it next to the waffles. Fill in the gaps on the board with piles of grapes, strawberries, and orange slices. Lastly, place the halved kiwis in any small gaps on the board. Serve with maple syrup on the side and enjoy!
