Last year, I started making mini cheeseboards lunches in our meal prep rotation. I started to get a lot of positive messages about them on my IG story, so I wanted to share with you guys some more inspiration and how easy it is to put together. There's no cooking involved at all, and barely any prep work aside from slicing a few things. 

Here are some screenshots of the original IG stories:

I started by slicing the brie into smaller individual portions. If you've never really had Brie or a cheeseboard before, it's a great starter cheese. It's mild in flavor, pairs well with meat or sweets and nuts. It's a semi-soft cheese versus something like cheddar which is harder and more solid. This makes the Brie easy to slice, easy to eat and easy to somewhat smear onto your crackers or squeezed between lunch meat or salami. The texture on the outside of brie feels weird. Not gonna lie. It's going to feel papery and unnatural. This is absolutely normal and okay to eat! It's an all-natural process and it's basically the rind of the cheese. 

I place the cheese in the reusable containers first. If you're using more than one kind of cheese, go ahead and place your cheeses and arrange them however you like. There really isn't a right or wrong way. I then add the strawberries since they are the next biggest thing. Then I fold the lunch meat in half, then in half again, and then in half again and line them up together side by side in the corner. I sliced up some cucumber slices and placed them next to the meat. 

Then you take all of the smaller bits like the blueberries, nuts, and chocolate chips and sprinkle them into the smaller sections to fill the empty spaces. I pair our mini cheeseboard lunches with these melba toasts. They are individually wrapped, perfect for grabbing in the morning when you are packing up your lunch. They're toasty and crunchy, the perfect accompaniment. But any type of crackers will work, even buttery round crackers.