A sharing wreath is the perfect way to feed a crowd and is deceptively low lift in terms of effort, which is always a win at this time of year.
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Yields:
8 - 10 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 45 mins
Ingredients
FOR THE BRIE 'CRACKERS'
150 g Brie
80 g cooked chestnuts
100 g onion chutney
270 g filo pastry
100 g butter, melted
FOR THE PUFF PASTRY STARS
1/2 x 320g sheet puff pastry
1 medium egg, beaten
20 g Parmesan, grated
FOR THE FIGS IN BLANKETS
6 dried figs
12 slices pancetta
FOR THE BOARD
Selection of cheeses (we used Stilton, Comté, Black Bomber and Chaource)
150 g mini burrata
2 tsp. za'atar
Selection of charcuterie (we used prosciutto, bresaola, salami)
Fresh figs, halved
Black grapes
Caperberries
Cornichons
Sage or mint leaves
Rosemary sprigs
Crackers, to serve
Directions
Step 1Preheat oven to 200°C (fan 180°C) mark 6. For the Brie ‘crackers’, put the Brie and chestnuts in a mini food processor and blitz to a paste. Stir through the chutney and season well.
Step 2Halve one sheet of filo pastry and brush with butter. Shape some of the filling into a sausage shape and place in the middle of the bottom of the pastry sheet. Roll up and twist ends to create a cracker shape. Place on a baking tray, seam-side facing up, and brush with more butter. Repeat until you have used all the filling and pastry. Bake in the oven for around 20min, until golden.
Step 3For the pastry stars, line a baking sheet with baking paper. Unroll pastry and cut out around 20 stars using a star- shaped cutter. Transfer to baking sheet and brush with beaten egg. Sprinkle with Parmesan and bake for 20min, or until golden brown and risen.
Step 4For the figs in blankets, halve the figs and wrap each half in a strip of pancetta. Bake for 15min, until golden and crisp.
Step 5To create the board, slice the cheeses and toss the burrata pearls in za’atar. Arrange the meats and cheeses on a board in a wreath shape, then fill out with fresh figs, grapes, caperberries and cornichons. Decorate the edges with fresh herbs, then garnish with the Brie ‘crackers’, puff pastry stars and figs in blankets. Serve with crackers.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
