Summer Cheeseboard

6 servings
30 min prep time
30 min total time

Grab yourself fresh summer produce, excellent cheeses and some bread and crackers for this simple summer cheeseboard loaded with vibrant colors and flavors. 


Compound Basil Butter

1 cup lightly packed fresh basil leaves

1/2 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cool room temperature

1/4 teaspoon freshly grated lemon zest

1/8 teaspoon fine sea salt

Fruit & Veggies

1 large peach, pitted, cut into wedges

1/4 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 vegetable peeler

Cheese & Accoutrements

1 (4-ounce) log Vermont Creamery Herb Goat Cheese

1 (4-ounce) log Vermont Creamery Everything Goat Cheese

2 (2-ounce) packages Vermont Creamery Bijou

1 (5-ounce) package Vermont Creamery Cremont

8 ounces assorted crackers

1/2 baguette, sliced on diagonal

1/2 cup salted roasted nuts (marcona almonds, pistachios, etc)

1/2 cup olives (such as herb-marinated Castelvetranos)

1/4 cup honey


  • STEP 1

    Bring small pot of water to a boil. Make ice water bath in medium bowl. Add basil leaves to boiling water; cook 20-30 seconds or until bright green and wilted. Drain well. Squeeze basil with your hands to remove as much liquid as possible. Chop basil finely.

  • STEP 2

    Place butter in medium bowl; beat with spatula or electric mixer to lighten. Add lemon zest, salt and chopped basil; mix well. Alternately, place all Compound Basil Butter ingredients in bowl of small blender or food processor; pulse until lightly aerated, being careful not to melt the butter. Swirl butter into serving bowl or storage container. Use immediately or refrigerate until cold or up to several weeks. Freeze for longer storage.

  • STEP 3

    Arrange ingredients on large serving board or platter. Start with largest components (small bowls, large cheeses). Fan out fruit and vegetable slices, crackers and baguette slices for visual appeal and easy grabbing. Fill in any gaps with smaller components such as nuts and smaller fruits.

  • STEP 4

    Add knives and spoons if needed. Serve with small plates and napkins. Pour the drink(s) of your choice, and devour!

The Bojon Gourmet

The Bojon Gourmet_Image

The Bojon Gourmet

Alanna Taylor-Tobin is a recovering pastry chef-turned food photographer, videographer, and award-winning cookbook author. For over a decade she has developed and shared gluten-free, vegetarian recipes on her blog The Bojon Gourmet, where she continues to delve into the hypothesis that butter makes everything better.