Search Results for cheese board



grazing boards with blue diamonds | designlovefest

back with our second post with Blue Diamond and their new Crafted Gourmet Almonds! this time, it’s all about entertaining at home, which is something i really enjoy. whether it be hosting a sunday dinner at my house, an impromptu gathering on my patio or girl’s night to catch up on reality tv, i love having people over to share food and hang out in my kitchen. once justin moved in, entertaining became way more fun because we shop and prep all the food together and i find it to be a really relaxing way to spend the weekend. it’s always more fun to create something beautiful and delicious when you have people to enjoy it with!

grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest

i like to remind myself that entertaining doesn’t need to be stressful. one way to cut down stress is to create grazing boards, which offers something for everyone and can be prepared before your guests arrive. we brought in the experts, sorella collective, to help us craft these ones and to share a few of their tips on how you can create one at home. here are their tips:

• pick cheeses based on how they work together in flavor on the board. we usually go by what is soft/medium/hard to mild/unique/familiar. We always recommend splurging on at least one cheese as you truly see the difference in quality and taste!

• we recommend going to your local farmers market (if possible) for seasonal produce to pair with your cheeses and almonds. Right now we are in summer so the markets are bursting with stone-fruit, grapes, melons, figs, and summer berries. A cheese lovers dream team! the farmers markets make you think out of the box, and guide you try something new and different. there is truly nothing like getting your produce straight from a farm. the taste is unlike anything you’ll find in a market. and will bring your boards to the next level!

• when cutting your cheese for the board, aim for a mix of generous whole slices, slices that are cut in half so you can layer to create height and easily accessible pieces like squares of cheddar. the cheddar squares are the perfect size to grab and pair with an almond and are great for grazing, no cheese cutting required!

grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest

•  for the charcuterie, we recommend getting it freshly sliced at your local meat shop or market. make sure they are thinly sliced! our rule of thumb is two different medium- large circular pieces and a smaller one that can be laid down or easily scattered. try to find flavors like chili, fennel and garlic. the fennel sausage was perfect with the rosemary and sea salt almonds.

for the boards we used both the Crafted Gourmet Almonds Pink Himalayan Salt and the Rosemary and Sea Salt flavors. the simplicity of the pink salt variety was perfect to pair with the stronger cheese and also the sliced apples and the rosemary ones were great with the salami and the olives. they’d also be really good with some fig jam and crackers. the almonds are roasted so they have a delicate texture, that pairs well with a lot of things.

grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest

and for their final tip on assembling:

• when arranging your board, always lay the cheese and charcuterie down first. Its sets the foundation of the cheeseboard and starts the flow for the rest of the items. For texture, we make our crowd favorite “salami flowers and ribbons” that are tucked in between the alleys of the cheese. next, we cascade berries down the surface of cheese, or in any crevices for color. For holes this is where we put almonds, olives and any other items that tend to easily roll off the board. it is also a must to add something salty and crunchy, like the Crafted Gourmet Almonds. to finish off the board add the rest of the fruit and accoutrements. this is where you should be as creative as possible! We love to cut strawberries and blackberries in half, and of course adding a pop of color with edible flowers.

you really can make an entire meal out of these boards, put the more substantial board out first with the almonds, meats and cheeses and finish with the fruit board. we served ours with rosé but a glass of bubbly would also be great.

grazing boards with blue diamonds | designlovefest

this post was sponsored by Blue Diamond Almonds




our first holiday recipe was these cranberry orange mini cheesecakes. today we are showing you how to make caramel apple cheesecake parfaits, and they are my personal favorite of the three. these make great little gifts or the perfect dessert for your dinner party.

caramel apple cheesecake parfait

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3 Tbsp. sugar, divided
• 1/2 cup vanilla nonfat Greek-style yogurt
• 1 Tbsp. butter
• 1 Fuji apple, sliced
• 1/4 tsp. ground cinnamon
• 8 graham crackers, crushed
• 1/2 cup caramel ice cream topping
• 1/2 tsp. sea salt

how to make the cheesecake…

MIX cream cheese and 2 Tbsp. sugar until blended; stir in yogurt.

MELT butter in large skillet on medium heat. Add apples, remaining sugar and cinnamon; cook 2 to 3 min. or until apples are tender, stirring frequently.

MICROWAVE caramel sauce in microwaveable bowl on HIGH 30 sec. or until warmed; stir in salt.

LAYER half each of the graham crumbs, cream cheese mixture, apples and caramel topping in 4 parfait glasses. Repeat layers.

*you can always substitute peach slices for the apple slices.

an easy entertaining tip: add chalkboard labels to your parfait jars. these parfaits can be served at your holiday party with your guest’s names written in chalk. or simply give your friend a delicious gift with a little note from you written on the side. you can find more holiday recipes and entertaining tips by visiting the philadelphia cheesecake cheer site

a collaboration with: philadelphia cream cheese
recipe + photos by: leslie grow for designlovefest
want more food posts? go here!



my weakness is cheese and bread. i just have no will power against it. none.

one of my favorite date nights with arian is just at home with a bunch of cheese. very simple. there is a cheese shop in silver lake that you can pick up a baguette, some wine, those delicious cornichons i can’t stop eating, jam and of course your favorite selection of cheese. i like to just ask them if i can sample their latest shop favorites – i’m not too picky so those usually work for me.

and then you get to build your little masterpiece. a cheese board, some fruit, play some records, put on some lipstick and life is good.

i loved the styling of this board below!

check out the cheese store of silver lake if you are in the area!
3926 W Sunset Blvd Los Angeles, CA 90029

what’s your favorite simple date? -bri

(top five photos by kimberly genevieve, bottom photo by always with butter)



pie workshop | designlovefest
pie workshop | designlovefest

this is a post you’re going to want to bookmark because we’re giving away some serious pie secrets from the dessert genius Valerie of Valerie Confections. we first met valerie a few weeks back at the Samsung dinner we attended and we were blown away by her pies and her charm. we asked if she’d want to offer a little pie workshop to get us prepped for the holidays and she kindly agreed and our friends over at Samsung, who are always game for our fun food related ideas, offered to sponsor the event. we had the best afternoon, making pies, sipping mulled wine, eating cheese and feeling very fall and festive! and we’re sharing all the recipes below! let us know if you make one, we’d love to hear how it turned out.

pie workshop | designlovefest

we started the day with making a roasted grape galette which is essentially a pie without the top crust. it’s really easy to make and doesn’t require the crimping or a pie pan.

Roasted Grape Galette

2 Quarts Purple Seedless Grapes, sliced in half
2 Ounces salted butter
2 teaspoons corn starch
12 ounces Vanilla cream (recipe below) 
one 13” Pie dough Round (pie dough recipe below)
2 Tablespoons sugar
2 sprigs fresh thyme
½ teaspoon Fleur de Sel

• Heat Oven to 350F

• In a medium sized bowl, pour melted butter over prepared grapes and thoroughly combine.

• Sprinkle cornstarch over the buttered grapes and mix until evenly coated.

• Place the dough on a baking sheet. Evenly spread the Vanilla cream in the center of the dough creating a 9 inch circle.

• Pour the prepared grapes onto the vanilla cream creating a tall mound.

• Lift one side of the dough onto the fruit and press down so it gently adheres. Continue all the way around the galette creating 5-6 folds in total.

• Refrigerate until firm to the touch. valerie and i are pictured below with the Samsung Family Hub that i’ve had for a little over a year now and love!

pie workshop | designlovefest
pie workshop | designlovefest

• Using a pastry brush, evenly paint egg wash over the dough. Generously sprinkle sugar over the entire

• Bake for 40-45 minutes until golden brown.

• Finish with bits of fresh thyme and a sprinkle of fleur de sel.

Vanilla Cream

6 ounces whole milk
1.75 ounces sugar
1 Tablespoon light brown sugar
½ teaspoon vanilla paste
2 ounces heavy cream
2 large egg yolks
2 Tablespoons cornstarch
1 ounce unsalted butter (cut into small chunks)

• Combine the milk, sugars, and vanilla paste in a medium saucepan and bring to just a simmer over medium-low heat, stirring constantly. Remove from heat.

• Whisk together the heavy cream, egg yolks, and cornstarch in a medium bowl. Continue whisking as you slowly stream in the hot milk mixture. Pour the vanilla cream back into the pan and cook over medium-low heat, whisking constantly until the cream thickens. Remove from heat and stir in the butter until melted.

• Pour the cream through a fine mesh sieve into a medium bowl. Cover the surface of the cream with plastic wrap so it doesn’t form a skin, refrigerate until cold, about 2 hours.

pie workshop | designlovefest
pie workshop | designlovefest

the foundation of every good pie, the pie crust! Valerie is a crust lover and rolls her dough out thick, it makes it easier to handle and gives a solid base. one tip she gave and that i found helpful is that once your dough is rolled out, don’t pull on it. you can pinch it, fold it, etc but no pulling!

Buttery Pie Crust
makes enough for one 9-inch double-crust pie, two 9-inch single-crust pies, or fifteen 4-inch hand pies

2 ½ cups (12.5 ounces) all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 ½ sticks (10 ounces) unsalted butter, cubed and chilled
1/4 to 1/3 cup (2 to 2.5 ounces) cold water

• To make the dough in a food processor: Put the flour, sugar, and salt in the processor bowl and pulse once or twice to combine. Drop the pieces of butter through the feed tube, continuing to pulse until the mixture resembles coarse crumbs. Slowly add 1/4 cup water as you continue pulsing a few more times, then add more water if necessary; stop when the dough just starts to come together.

• To make the dough by hand: Put the flour, sugar, and salt into a medium bowl and mix together with a fork or small whisk. Cut the butter into the dough using a pastry cutter or a large fork until the mixture resembles coarse crumbs. Drizzle 1/4 cup water directly over the dough, mixing with the pastry cutter or fork, then add more water if necessary, mixing until the dough just comes together.

• Remove the dough from the processor or bowl and form into 2 equal disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can be frozen for up to 2 months; thaw in the refrigerator.

pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest





cooking at home resources | designlovefest

i get a lot of questions about my recent obsession with cooking. favorite books or recipes. what videos i like to watch. where i get my kitchen tools. how i keep finding new recipes and staying inspired. so i sat down and really thought about all of this and made a giant list! my new love of cooking has been absolutely incredible and i am so happy to share my journey here! lots of love, bri


i find cooking shows to be so relaxing. i find myself watching them for hours on a sunday. we have an apple tv which has actually been really nice for this new hobby. i have different apps (like kitchen stories) to watch videos and the recommended food videos on youtube can take you down a fun path. a lot of the times if i am going to attempt to make something (let’s say mac and cheese) i will just sit and watch 4 or 5 youtube videos from channels i like and get inspired or learn a new trick or two.

mind of a chef it’s such an inspiring/addicting show! it was definitely one of the things that got me fully into cooking again.

kitchen stories – justin showed me this one last year (you can watch the videos on their website but i prefer the app on apple tv) the videos are gorgeous, nice design, elevated plating, relaxing…i love them! i don’t really like the fast paced videos when i really want to learn how to cook. most of theirs are slow paced but not boring, and no annoying voices, just music! here is a few from their site to start on: chicken piccata, fried rice, brussel sprouts pasta carbonara

chef’s table – it’s been around a while, but still good to rewatch and get inspired by passionate people.

top chef – i loved season 14 (all the episodes are on hulu)

masterclass – justin and i split the yearly pass for the masterclass so we can lay on the couch and nerd out together. it kinda feels like you are back in school and i love that. i loved watching gordon ramsey and wolfgang puck’s class (can’t wait for alice waters this spring)

ugly delicious – i liked the show, but i especially felt inspired by the home cooking episode from this season. david chang is pretty awesome.

munchies – again, i like watching these on the apple tv. but there is tons you can just watch here too. matty matheson’s hash is a fun watch.

bon appétit youtube – one of my favorite things to do

instagram stories – it’s actually been really inspiring for me to show glimpses of my cooking on my instagram stories. i just like giving people ideas and showing that home cooking doesn’t have to be overwhelming…it can be completely therapeutic and amazing. you can see a lot of my cooking stories in my highlights! (breakfast ideas is my favorite category)

cooking at home resources | designlovefest


there are so many traditions and activities to do on a weekly basis that will keep you in the kitchen or cooking with people in your life! all of these really changed my view on cooking at home…

sunday dinner/cooking for someone you love – we started a sunday dinner tradition that we try really hard to stick to when we are in town. a few couples get together, sometimes rotate houses, and choose a dinner theme. greek night! pasta! roast and potatoes! everyone makes a dish or brings the wine. it’s been such a bonding experience. i look forward to planning the menu every week. practice your entertaining skills by mastering a cheese board, lighting taper candles, making dinner party playlists, getting fresh flowers for the table…anytime you can cook for people you love, it brings joy.

farmer’s market – we love the hollywood farmer’s market on a sunday morning. don’t be afraid to ask questions and learn more from the vendors. stay curious! try new produce you haven’t cooked with before. just wander around and dream up new things to make.