‘Tis the season for cheeseboards! And by that I mean it’s always the season for cheeseboards.
I think going for a mix of savory and sweet is key. Add some dark chocolate pieces if you want. A honeycomb would be divine. A fig jam or butter also pimp.
Obviously since this was a Fall Harvest board, I went with warmer colors and accents. Honestly, just keep it simple, make it yours and you can’t screw it up.
Ingredients
- 1 (6 oz) wedge Roth Grand Cru cheese, cut into slices (have more on hand, this will run out!)
- 1 (6 oz) wedge Roth Prairie Sunset cheese, cut into slices
- 1/2 wedge Roth Buttermilk Blue cheese, slightly crumbled on the board (have the other half for if you run out)
- Thinly sliced prosciutto
- A hard salami, sliced
- Sardines
- Dried or fresh figs
- A pear, thinly sliced
- Dried fruit like mango or apricots
- Savory crackers
- Candied pecans
- Pepitas
- Olives
- Cornichons
- Orange slices
- Any greenery to tie it together (pine clippings, eucalyptus leaves, flowers with autumnal colors)
Directions
Start with the cheeses in the center and build out! Finish with seasonal beverages like ciders, beers and wine! Have fun with it. Anything goes!
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You can also find her blog online: bevcooks.com