Sweet & Savory Cheeseboard
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Recipe Intro From itsleesa__
Make holiday gatherings even more memorable with Lactalis Specialty Cheeses!
This sweet & savory cheeseboard has something everyone will love – from fresh & creamy goat cheese to pungent blue cheese and more.
Want to make this cheeseboard? Get all 5 cheeses for 30% off with code 'CHEESEFEED' on cheese2u.com! The cheeses will be delivered to your door in just 48 hours.
- Recipe Card
Recipe Card
For the Rosemary Cashews
ingredients
- 1/2 cup raw cashews
- 1 teaspoon melted butter
- 1/2 teaspoon chopped rosemary
- 1/2 teaspoon coconut sugar
For the Butternut Squash Dip
ingredients
- 1 cup cubed butternut squash
- 1/2 cup whole milk ricotta
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh thyme leaves
For the Cheese Board
ingredients
- 1 (8 ounce) package Président® Camembert Bio
- 1 (4 ounce) package Société® Roquefort
- 1 (5 ounce) package Président® Manchego Wedge
- 1 (4 ounce) package Président® Fresh Goat Cheese
- 1 (5 ounce) package Lou Perac Tomme de Brebis
- 1 pomegranate, sliced in half
- 1 sliced red pear
- 1 sliced fuji apple
- 1/4 cup candied ginger
- 4 dates, chopped
- 1 carton fresh figs
- 1 cup nuts, such as walnuts, pecans, hazelnuts
Make the Rosemary Cashews
Method
Step 1
Toast the raw cashews in a dry skillet over medium heat for 2-3 minutes, or until golden and fragrant.
Step 2
In a small bowl, combine the butter, rosemary, and coconut sugar. Add the hot cashews to the butter mixture and stir.
Step 3
Set aside to cool.
Prepare the Butternut Squash Dip
Step 1
Roast the cubed butternut squash on a parchment lined baking sheet at 450F until golden and tender, about 10-15 minutes.
Step 2
Transfer to a food processor with the ricotta, sea salt, and thyme and process until smooth.
Step 3
Set aside.
Assemble the Cheeseboard
Step 1
Arrange the cheeses on a large cutting board and fill in any gaps with the remaining ingredients. Serve immediately!