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Summer Cheeseboard

Servings:

6

prep time:

30 mins

Total time:

30 mins

Ingredients

Directions

Ingredients

FRUIT & VEGGIES

  • 1 large peach, pitted and cut into wedges

  • small watermelon, cut into wedges

  • 1 cup strawberries

  • 1 cup cherries

  • 1 cup cherry tomatoes

  • 1 small cucumber, sliced

  • 2 small zucchini, shaved into ribbons with a vegetable peeler

  • CHEESE & ACCOUTREMENTS

  • Vermont Creamery Herb Goat Cheese

    1 log

  • Vermont Creamery everything goat cheese log

    1

  • Vermont Creamery Bijou

    2

  • Vermont Creamery Cremont

    1

  • 8 ounces assorted crackers (such as gluten-free almond crackers & gf flatbread crackers)

  • baguette, sliced on the diagonal

  • cup salted roasted nuts (marcona almonds, pistachios, etc.)

  • cup olives (such as herb marinated castelvetranos)

  • cup honey

  • Basil Butter made with Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

    cup

  • Directions

    1. Arrange ingredients on a large serving board or platter. Start with the largest components (small bowls, large cheeses). Fan out fruit and vegetable slices, crackers, and baguette slices for visual appeal and easy grabbing. Fill in the gaps with smaller components: nuts and smaller fruits.
    2. Add knives and spoons if needed. Serve with small plates and napkins. Pour the drink(s) of your choice, and devour!