Very clever!

Were there any reviews of the eating? It's very clever, indeed!

Looks really good. I've seen ones done like bouquets of flowers using herbs, tomato slices etc.

What a clever idea! Going to put it on my "to try" list.

Kate, that's clever, for sure!

As Islay mentioned, I've seen the ones done with herbs and veggies to look like flowers and other things, such as a pumpkin patch. :-)

I really like that. I agree very clever and not overly fussy. I'll keep that in mind when we make focaccia. I have a series of rings from english muffins down to an inch. Could even set in ramekins for a final oven toasting. Prep ahead, then oven roast as an app.

I'm often trying to warm things for a platter or have three platters, then a bagna coada warming. Then another warming roasted tomato/feta/olive....

Extra credit for the cook is we get to eat the ring mold removed sections pre-house guests.

(i realize that is not the actual recipe but they way i would do it)

sleevendog, I like your idea about using the rings and ramakins to make the depressions. I was wishing I had the small tuna cans my MIL always saved. 😄

Kate, thanks for posting the recipe. i had it all wrong. i was thinking the bits baked in were savory. I'm used to the fruit being sweet accents against the sourness of the cheese and the general funk of the meats and cheeses. The overall sweetness of this makes sense. i was thinking the bits baked in were olives and other marinated or pickled veg, and maybe mustard seeds, and that it would have too strong a flavor with how densely distributed they were.

Looks like a cutesy idea that’s probably not very practical.

So, look at the ingredients and directions. It's an impressive looking centerpiece for a buffet table that you can buy ready to use packets to make quickly on the grill (which should get a higher heat than most home ovens which makes for a batter bake with the storebought dough and stuff mixed in.) By being sweet, it's easier for guests to just grab a piece. In the right circumstances, I can see it working well for a lot of people. Not as a "real" charcuterie board, but as a quick and fun presentation of what it is, sure.

Just make a fougasse and decorate. I wouldn't want a sweet one with charcuterie.

It is certainly impressive, but how does one actually cut it and eat it?

The idea is a cute as can be, but the logistics are a bit iffy.

I think you're suppose to tear off a hunk of the bread and load on the toppings. I think I would put a basket of plain bread or crackers nearby.

Islay, I actually like sweet with charcuterie; I guess it balances out the salt.

That looks really nice! but most people I know wouldn’t want to ruin it by eating it. lol. Some plain bread or crackers on the side would be required. :)

It is a staged photo op lovely 'idea' for a simple prep ahead one pan appetizer or first course when guests arriave. Make it how you like it. No need to follow the recipe. Just the idea. Good grief,😜

We host so much, and often overnight guests so a sheet pan app that is prepped ahead and not too fussy is welcome.

It is torn from the sides like so many bread apps. No issue if fussy that a pizza cutter/roller could not be set asside for the annal folk.

Why anyone would think think this is a recipe to follow exactly is nuts. Add what your crowd might like. Soaked quartered dried figs, marinated gogi berries, figs. I could make two small sheet pans for a 2 pm arrival dinner, (some may show up at 3pm.) Main meal served at 4-5pm. A hot appetizer first course at 3pm.

Not necessary to look at this so literal.

S, I think something got lost in translation. I, for one, wasn't saying anything about making it exactly. I was interested in reading the recipe because it was different than I thought, both in flavor profile and method. It seems others were similarly interested. We weren't talking about requiring it be made as stated.

I was not referring to your analysis plllog but to those that did not bother looking at the recipe link provivded. Very unusual and not at all a traditional recipe. Just a simple method. No recipe except for store bought pizza dough. What is foil rings? I expected a dozen more pics like most lenghty blogers tend to post. I also thought savory at first visual. I suppose you could use the brie container to form 6-8 layers of foil for the shape?....Wrap a metal jar lid or a ball jar lid?

I went way off script liking the idea for my needs. Those of us that host gatherings often need lots of ideas in the play book. I like certain cheeses warmed/roasted. I've not had toasted brie since the late 70's. Never have cared for it as most brands get oily and heat does not add much.

But, if i could take our two sheet trays of focaccia, rather boring on its own, and prepped that morning, 80% baked, to be easily heated with all inclusive cheese and bagna cauda, one tray that anyone could deliver to the table or to the garden....hot/warm from the oven...multiple hot ramikens/serving vessels are a pita to pull off easily.

(our garden is nearly a football field away from the grill and main cooking). Hauling arrival snacks can be a problem. Everyone want to go to the garden with a harvest basket to make their own salads and snack fresh veg off the vine.

We like to prep, clean the kitchen, run the diswasher, and bread goes in last around noon. Not a slave to the kitchen. Certain friends we only see a few times a year...now going on two years. We want to visit, not cook, so we prep together and have fun. Fresh bread out of the oven?...i'll take a few ring mold steals and we will sample for a breakfast snack.

* 'good grief' is a cartoon expression in NYC. An expletive, rather gentle, replacement. Always with a belly laugh. At home and work. It has been used over 10 thousand times on GW. I used it ten times this morning laughing when my sloppy pup kept clocking my birkie heals as i zipped around the home this morning. "good grief Charlie!". 😂

My focaccia that screams for an easy warmed goat cheese and fetta, ...i appreciate kate's post.

Sending a tray out from the oven or grill with 'extras' works for us but maybe not others.

Definitely a known Peanuts expression. ;) I'm still not sure what you were reacting to, but agree with your points. I love my mental image of your guests dressed for a garden party, going off to graze like Mopsy, Flopsy and Cottontail! Your stuffed foaccacia looks divine. When you explained about the distance, all I could think was that you could use a second hand catering wagon. :)

Totally with you on the prep and clean ahead. Certain members of my family inevitably arrive an hour early, so if I can, I put them to work, and otherwise shoo them off to look after themselves, but they're seen regularly. The ”special” guests come when we can sit down together and have real conversation, not just party chitchat, and everything is ready so we don't waste time fussing over food. Kate's idea would work for either kind.

sleevendog.... YUM! that looks delicious too.

I think it is tons of fun and hugely impractical......but the fun doesn't have to be practical. I would serve crackers or baguette on the side and use it as a centrepiece...I'm going to give it a go now that we are back in the land of the living