Recipe Intro From feedfeed
Nothing is more hospitable than welcoming guests with a huge spread of cheese, meats, nuts and more! It can even stand in for a light lunch served with a side salad! This board was inspired by our recent trip to Savannah where we visited the Perry Lane Hotel, one of the newest properties in town! With a variety of cheeses, fresh and dried fruits, and of course, some Southern Pecans, this board exudes Southern Hospitality at its finest.
Check out more Cheese Board inspo here!
Wondering how to pick the right cheese for your cheeseboard? Follow these simple rules:
1. Balance of texture. Go from soft to firm.
2. Play with color. From white to deep orange and blue. Make sure to have a variety. (Tip, color = flavor)
3. Cut some, but not all. Your guests will be more comfortable digging in if the cheese isn’t whole, but don’t slice all of it or your board will look like an all-you-can-eat buffet.
4. Choose your accoutrements. They are not just for garnish, so make sure they can be enjoyed (i.e. cut your fruit)
5. Get the right utensils. Cheese knives are a must! You can pick up a set most places that sell cheese.
6. No board? No problem. You can cover a simple cutting board with butcher paper.
7. Not enough room on your board? Think outside the box! We often put crackers in another dish or platter, and place some small bowls and jars around the board.
8. Be ready to entertain. It’s the holidays and unexpected guests are no problem. We always keep some cheese in the fridge and extra crackers in the pantry so we can whip up an awesome cheese board at any time!
To make this board we chose:
Aged Cheddar - The aging process creates the deep savory and nutty flavor that makes this cheese so irresistible.
Mimolette - This cheese has an orange color that resembles a melon. It has nutty, sweet and caramelized depth of flavor.
Chèvre - We crumbled the log of cheese in the center of the cheeseboard and drizzled some honey and thyme leaves for the perfect tangy-sweet bite.
Prep time 20 minutes
Yield: Serves or Makes 4-6
Arrange the cheese on a board to determine their placement.
Place small bowls or ramekins with the nuts and olives on the board. Add the honey comb and fig spread.
Add crumbled chèvre in the center and drizzle some honey over it.
Slice some of the salami and place the log and slices on the board. Continue with the sliced Sopresatta.
Cut some of the cheese and place the cheese knives beside them.
Continue arranging the board by placing small clusters of grapes to create pops of color.
Add the crackers. Move things around the board to make room if needed.
Add the rest of the fruit so they create pops of color.
Fill in empty space with dried fruit. Garnish with fresh herbs.