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+ servings

Brunch Board With Cheesy Popovers & Dill-Lemon Butter

This Brunch Board with Cheesy Popovers & Dill-Lemon Butter is the perfect Easter brunch meal to feed your hungry family

Servings 8


For the miniature popovers:

  • 2 Tbsp butter melted
  • 1 3/4 cup whole milk
  • 1 3/4 cups all-purpose flour
  • 1/4 cup shredded Jarslberg cheese
  • 4 eggs
  • 1/2 tsp salt

For the lemon-dill butter

  • 3 Tbsp unsalted butter softened
  • 1 /2 Tbsp chopped fresh dill
  • lemon zest from 1 lemon
  • dash of salt and pepper

Everything else

  • 1 apple cored and sliced
  • 1 Tbsp lemon juice
  • 1/4 cup jam (I used sour cherry jam and it was so good)
  • 1/4 cup honey
  • 1-10 oz wedge Jarlsberg original cheese
  • 1-8 oz wedge Jarslberg smoked cheese cut into cubes
  • 1 package Jarlsberg orginal cheese snack
  • 6 cups raw veggies such as carrots, radishes, snap peas, new pototoes, etc. (boiled if using new potatoes) cut into bite size pieces
  • 1 package crackers of your choice


For the popovers:

  1. Preheat oven to 425 degrees and butter 3 miniature muffin tins (you can also work in batches if you don't have 3). Warm the milk slightly by transferring to a large microwave safe mixing bowl and microwave for about 1 minute.

  2. Add eggs, melted butter, flour, 1/4 cup shredded cheese, and salt and whisk just until combined (it'll be lighter the less it's mixed). Transfer to the fridge and let chill while you prep the pans.

  3. Place pans in preheated oven for 2 minutes (but not much longer or the butter you greased with will smoke). Once warmed, carefully remove from oven and pour the batter into the muffin tin so each is about 3/4 full. Bake for 18-20 minutes or until brown on the top. If working in batches, transfer the leftover batter to the fridge to chill while the rest of the muffins bake.

  4. Once browned, remove from oven and transfer to a wire rack. Repeat with remaining batter (if working in batches). Once cooled slightly, transfer to serving platter.

For the lemon-dill butter:

  1. In a small mixing bowl, use a spatula to fold the lemon zest and dill into the butter. Transfer to a serving dish and place on platter.

To assemble:

  1. Toss apple slices with lemon juice and transfer to serving platter. Transfer the jam and honey to serving bowls and add to your platter. Transfer cheese to serving platter making sure to leave space between them. Fill in remaining space on the board with veggies and crackers. Serve!