Ultimate Cheese Board with Prune Mostarda

1. Prepare mostarda: Finely chop prunes. Place a small saucepan over low heat and add the olive oil. Once shimmering add shallots; saute until shallots are transparent, be careful not to let them brown.

2. Stir prunes and all remaining mostarda ingredients into the saucepan; bring to a simmer. Cook, stirring occasionally, until liquid reduces to a syrup. Whisk briskly to further thicken the mixture. Remove from heat and cool to room temperature. (Will keep for up to a month in refrigerator.)

3. Prepare prune syrup: Place tea bags and prunes into a small glass bowl or nonreactive heat-proof bowl; barely cover with boiling water. (You don’t want an excess of steeping liquid as this will also be used to make the syrup.) Let steep for 5 minutes and remove tea bags.

4. Place prunes, steeping liquid and all remaining ingredients into a small saucepan. Place over medium heat and bring to a simmer. Cook, stirring occasionally, until liquid reduces to a syrup. Remove from heat and cool to room temperature. (Will keep for up to 1 month in the refrigerator.)

5. To assemble, on large board or platter, arrange cornichons, whole prunes and bowls of syrup and prune mostarda. 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.

Photo courtesy of California Prune Board