This dessert bread board pairs your favorite French baguette with a trio of floral, spring-inspired dips: dark chocolate lavender, matcha jasmine mascarpone, and salty honey rose cashew. Add your favorite nuts and fruit and start dipping.
Dessert Bread Board
- 1 La Brea Bakery French Baguette
- Fresh fruit to dip: berries, apples, pears, oranges
- Nuts of choice
- Dips (see recipe suggestions below)
Dark Chocolate Lavender Dip
- ⅔ cup semi-sweet chocolate, chopped
- ⅓ cup crème fraîche
- 2 tablespoons brown rice syrup
- 1-1½ teaspoons pure lavender extract
- Dried edible lavender buds, for garnish
Matcha Jasmine Mascarpone Dip
- 1 teaspoon loose-leaf jasmine green tea, or 1 jasmine tea bag
- ¼ cup boiling water
- 1½ teaspoons brewed jasmine tea concentrate (from above)
- ½ teaspoon matcha tea powder plus more for garnish
- ½ cup mascarpone
- 3 teaspoons honey
Salt Honey Rose Cashew Dip
- ½ cup roasted, salted cashew butter
- 1 tablespoon honey plus more for garnish
- 1-1½ teaspoons rosewater
- ¼ teaspoon flaky sea salt, or to taste depending on saltiness of nut butter plus more for garnish
- Dried edible rose petals, for garnish
Recipe adapted from: Lily Diamond, Kale & Caramel
Make The Dark Chocolate Lavender Dip
In a small, heavy-bottomed saucepan over low heat, melt the chocolate, crème fraîche, and brown rice syrup, stirring to integrate. When just a few pieces of chocolate remain, remove from heat and begin to whisk. Continue to whisk as you add the lavender extract until the dip is completely smooth and takes on a slightly bouncy quality—it will remain pliant even when it cools. Transfer to a small serving bowl, and bring to room temperature. Garnish with dried lavender buds.
Make The Matcha Jasmine Mascarpone Dip
Brew the jasmine tea in ¼ cup boiling water and let steep 5 to 10 minutes. Discard the tea leaves. In a cup or small bowl, whisk together 1½ teaspoons of this jasmine tea concentrate with ½ teaspoon matcha powder until no clumps remain. In a separate bowl, mix the mascarpone and honey. Add the jasmine matcha concentrate and blend until the mixture is uniform in color. Transfer to a serving bowl and garnish with a sprinkle of matcha powder.
Make The Salty Honey Rose Cashew Dip
In a small bowl mix cashew butter, honey, rosewater, and sea salt until smooth. Transfer to a serving bowl, and garnish with dried edible rose petals, flaky sea salt, and honey.
Make The Dessert Bread Board
- Choose a large surface to hold all your dips, breads, fruits, and nuts. Place your dips and build your board around them.
- Slice the baguette into ¼-½" slices. Fan out bread slices around the dip bowls, leaving room for fruit and nuts.
- Fill in the gaps with fruit, nuts, and more bread as desired.
