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Golden Breakfast Charcuterie Board

Packed with bright colors, bold flavors, and all of the textures, this spread satisfies picky eaters and adventurous palates alike. The accouterments below are a great start, but we highly recommend finding peak-season produce to jazz this board up even more. Persimmons, roasted squashes, and citrus supremes would all work well depending what's in season.

Chef Tip: Try to make thin pancakes so people can use them as wraps for all the other fun stuff.


For the Pancakes

For the Board

  • 2 ripe peaches, sliced

  • ½ pint raspberries

  • Green grapes

  • Blueberries

  • 2 heirloom tomatoes, sliced

  • 1 lb bacon strips, cooked

  • 6 jammy eggs

  • 1 avocado, sliced



Make the pancakes: In a large bowl, mix the flour, cumin, turmeric, eggs, and a teaspoon of salt. Add a little milk and whisk to a smooth, thick paste. Slowly whisk in the rest of the milk and a 1/4 pouch of Tahini until you have a smooth, fairly thick batter.


In a cast iron skillet over medium-high heat, add a glug of oil, and spoon in batter using a measuring scoop for even pancakes. Cook for 2-3 minutes until small bubbles begin to pop on the surface, flip and cook 2-3 minutes more until golden brown.


Build the spread on a large platter or board with Haven's Kitchen sauces to garnish

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