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Thanksgiving Cheeseboard



prep time:

30 mins

cook time:

1 hours 0 mins

Total time:

1 hours 30 mins





  • 1 lb small fingerling potatoes

  • 1 medium sweet potato

  • 3 tablespoons Olive oil

  • 1 tsp minced fresh rosemary

  • 1 log Vermont Creamery Cranberry, orange, and cinnamon goat cheese

  • Handful of sage leaves

  • ½ teaspoon salt

  • Cheeseboard

  • Butternut squash quiche, cut into wedges


  • 1 sliced apple

  • ½ cup pomegranate seed arils

  • 4 slices turkey breast

  • ½ cup cranberry sauce

  • ½ cup apple butter or quince paste

  • Vermont Creamery Bijou

  • Vermont Creamery Herbed Goat Cheese

  • Vermont Creamery St. Albans

  • Assorted crackers and crostini

  • ½ cup toasted almonds

  • ½ cup candied pecans

  • 1 cup pickled Brussels Sprouts or green beans

  • Directions

    1. Preheat the oven to 350ºF. Scrub the potatoes and sweet potato. Cut the fingerlings in half lengthwise and toss them with 2 tablespoons olive oil, ½ teaspoon salt, and the rosemary. Arrange cut-side down on a small baking sheet and roast until golden on the bottoms and cooked through, 30-45 minutes.
    2. Slice the sweet potato into ¼-inch thick rounds. Brush both sides with the remaining olive oil and sprinkle with salt. Roast until tender and golden, 20-30 minutes. Let cool to room temperature.
    3. Slice the cranberry, orange & cinnamon goat cheese log into ¼-inch thick slices and place one each on top of the sweet potato rounds. Top each with a sage leaf.
    4. To assemble the board, place larger components first: quiche wedges, bowls of compote and pickles, sweet potato bites, and cheeses.
    5. Fold the turkey slices into quarters and fan them out over the board. Fan slices of apple, crostini, and crackers over the board.
    6. Finally, fill in the gaps with smaller items: pomegranate arils, almonds, and pecans. Serve it up and enjoy!