I mentioned the Soup Or Salad potluck that the Captain and I were preparing for a couple days ago….and I promised pics of my contribution which was a large Cheeseboard. I will post pics of the guests on a later post….I suggested they come as cartoon characters and there were some really cute outfits.
But today I want to talk about my cheeseboard/appetizer board.
Let me say that cheeseboards are so easy to create and they are always a hit with guests. There are no limits because I like to use what is fresh and in season….of course the cheeses are in season anytime of the year. I mean, who doesn’t like cheese and crackers? Just about anything can go on a cheese board…there are no stead fast rules as to what to place on the board. Some of the foods I like to use are a variety of great cheeses, fresh and dried fruit, large olives, rolled prosciutto, crispy breads and crackers.
I have a vintage cheeseboard that I have had for ages…it is about 20 inches wide and 27 1/2 inches long. It originally came from Turkey and was hand carved. It is scarred up with knife marks and every day wear and tear marks ….and it is warped.
And I love the character (on both sides,… one side has a darker more charred look). It makes me wonder whose loving hands used this board, and the families whose meals were enhanced over the years. I can’t help but think of the love of family and friends.
And each time I set up a cheese board….it becomes a very popular place to “hang out”. I have used so many different cheeses over the years that it has become fun to try new cheeses. However, for this board, I used Asiago, Gouda, Brie and a goat cheese roll that I rolled in freshly chopped herbs from my garden.
I also used dried and fresh figs, grapes, tiny bananas, candied pecans, dried apricots, large, salty Italian olives, herb roasted cherry tomatoes, sliced pears, strawberry jam and honey from my honey pot. I added a couple stems of bright yellow daisies (that kept ending up behind the ear of one of our guests…haha) just to make it pretty.
I love grilling brie cheese and it is so easy if you already have your grill out or you can do it in a very hot oven. Just be careful when lifting or moving the round of brie….you don’t want the brie to break open. If you are not heating your brie…be sure to let it set at room temperature for at least an hour before serving. Creamy and yummy.
And for the goat cheese, I purchased a roll at my deli and then I chopped up a bit of rosemary, thyme, basil, and a bit of lemon zest and rolled the goat cheese. I wrapped it in foil and put in the fridge til serving.
Add a few toasted crackers/and or crispy breads, drizzle blue cheese with honey and you have a wonderful cheese board.
I know I will be making another cheese board for Memorial Day coming up and I plan on using a lot of red, white and blue…such as red lined gouda, blue berries, red strawberries, and perhaps white carnations.
In addition to my cheeseboard selections…below are a few suggestions for your cheese board!
Burrata Cheese, Manchego Cheese, Gorgonzola (or bleu cheese), grilled peaches, fresh cherries, toasted walnuts, pepper jelly, salami, crisp flatbreads…..The sky is the limit.
And of course, a bottle of wine compliments your cheese board.
PS………I have been known to tote some or all of the above in my picnic basket with bread board in hand to a nice grassy park for that perfect, spontaneous, rendezvous with the Captain. Nuff Said!!!!
Have a great week-end and blessings always!
Obviously these pictures were snapped before your husband and I started attacking that cheese board. I think we were its biggest fans.
Hahaha Skylark….so true, however, I think Rich had beat you to it. As soon as he plugged in PJ’s crock pot….he became a permanent fixture at the cheese board. Hey! that is what it is for and I love it when people love it too! thanks for stopping by.