• April 27, 2018

    Any-Fruit Chia Jam + a Brunch Cheeseboard


    Brunch Cheese BoardToday I’m sharing a chia jam recipe and a yummy brunch cheeseboard. It’s a delicious, pretty, unexpected, and fun way to kickoff a morning with friends, keeping people lingering around the kitchen island while you finish preparing the main course (or until you pull an easy, pre-prepped breakfast bake out of the oven). With a variety of savoury and sweet flavours, a beautiful plate of cheese is just as perfect for a pre-noon get-together as it is for a dinner party.

    Crispy waffles, butter biscuits and good graham crackers are offered alongside standard crackers as both sweet and salty vehicles for a range of cheeses. A quick fruit compote adds some jammy sweetness at the centre, and it is as delicious spooned over the waffles as it is the cheese. Next time I’d add some maple-glazed bacon (from this recipe) and sausage bites on skewers. If you’re feeling fancy and serving a crowd, devilled eggs would be amazing too.

    This post is in partnership with Castello Cheese. Their Extra-Creamy Danish Blue is regularly in my shopping card for cheese plates as well as for cooking (bacon wrapped blue-cheese stuffed dates, blue cheese mushroom & walnut burgers, pear, crispy brussels sprouts, bacon & blue cheese pizza, this AMAZING blue cheese dip).

    The Castello Smoked Gorgonzola is to die for and that Tickler Extra-Mature Cheddar is sweet and nutty and not too pungent – just the way I like it. I added semi-soft Fontina to the platter for another flavour and texture.

    I like to build a cheeseboard around variety – different tastes (some mild cheeses, some strong) and different mouthfeels (I like a mix of soft, crumbly, and creamy). But there’s no wrong way, as long as you pick the cheeses you like.

    Be sure to pull the cheeses out of the fridge 30 minutes before you plan to serve them – it’s always better at room temperature. You get the full experience of luscious creaminess and buttery flavour.

    Pomegranate molasses adds a sticky drizzle to the cheeseboard (but you could sub in honey or maple syrup), and radicchio provides colour, crunch, and a bitter counterpoint that plays very well with blue cheese. Tuck some seasonal fruit into the gaps, and you’re done! Serve alongside mimosas and hot coffee.

    Did you ever jump on board the chia bandwagon? It is SO EASY to make chia jam. Do it once and you’ll be hooked.

    Just take a cup of any ripe fruit (I used frozen blueberries), peel it and chop it if needed and add a tablespoon of sugar (or maple syrup/other sweetener). At this point you can quickly warm it until sugar dissolves, or let it stand for 30 minutes at room temperature to macerate (meaning the juices will come out on their own). Just stir the chia seeds and while you make your coffee, the mixture sets to a sticky, spoonable spread. And if you let it set in the fridge overnight, it becomes as thick as regular jam.

    Fellow cheese lovers be sure to follow Castello on Instagram (can’t stop staring at this Dutch baby)! Thank you, dear friends and readers, for supporting the thoughtfully-chosen collaborations that keep the Foodess kitchen running.

    An Epic Brunch Cheeseboard | Foodess

    Chia Jam Recipe

    A 5-minute, 3-ingredient chia jam that you can make with any fruit. 
    Servings: 6


    • 1 cup fruit (peeled and chopped as needed)
    • 1 tbsp granulated sugar (or honey/maple syrup)
    • 1 tbsp chia seeds


    Combine fruit and sugar in a microwave-safe bowl. Heat on high power for 1 minute, or until fruit softens and sugar dissolves. Stir in chia seeds and let stand until mixture cools and thickens, about 10 minutes. Refrigerate for a few hours for a thicker jam (and store leftovers in the fridge for a week).

      Any-Fruit Chia Jam | Foodess


      Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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