The Ultimate Vegetarian Cheese Board
Move over, charcuterie. This superabundant vegetarian cheese board is so hearty and satisfying that you won’t even miss the meat. Tender baby carrots, snap peas and other favorite spring produce calls for lighter tasting cheeses with fragrant floral, fruity and citrusy flavors. Use our selected cheeses as a guide to build your board, and add on your favorite varieties. Paired with the right other ingredients, you’ll assemble an unforgettable spread.
4 oz. fresh chevre
4 oz. blueberry chevre
3 oz. wedge soft blue cheese
2 oz. wedge elderflower cheddar
2 oz. wedge Alpine blossom cheddar
8 oz. fresh mozzarella pearls
4 oz. whole milk ricotta, whipped
8 oz. burrata
1 cup sugar snap peas
12 fresh baby rainbow carrots, peeled
12 fresh radishes
1 cup fresh green beans
1/2 lb. fresh broccolini
1 cup fresh blueberries
1 cup fresh strawberries
1 comb honey
1/4 cup wildflower honey
1/2 cup strawberry preserves
1/2 cup apricot preserves
1/2 cup blueberry preserves
1 cup assorted candied nuts
4 boxes (6.5 oz. each) assorted crackers for serving (we also like Melba toasts)
olive oil, for drizzling
fine grain sea salt
freshly ground pepper
Arrange cheeses on a large cheese board, platter or tray. Place soft cheeses, like mozzarella balls, whipped ricotta and burrata in separate bowls. Place cheese knives and/or spreaders near each cheese.
Wash and dry all fresh produce. Arrange them around the cheeses. Use bowls or small plates to anchor like veggies together.
Place the comb honey on a small saucer or on a plate with other sweet cheese, such as the blueberry chevre. Drizzle the whipped ricotta with the wildflower honey. Place preserves within small jars with spoons around the cheeses or beside the board. Fill small ramekins with nuts and place them on the board. Arrange crackers and Melba toasts around the cheeses. Drizzle the burrata with extra virgin olive oil, and season with pinches of salt and pepper.
Cook’s tip: Moving a full cheese board can jostle and ruin your careful arrangement, so it’s a good idea to build your board where you’ll be serving it.