Please tell me that you need a good summer cheese board.
One loaded with sweet berries, rich cheeses, and decadent chocolate?
I know I do.
Or maybe I don’t NEED one, but I definitely want one.
The thing is, I haven’t really made a cheese board since I created the autumn-inspired cheese board last autumn. And I was craving one. Big time.
But this time I wasn’t serving an entire crowd, and I was also serving the board during a completely different season.
Adios apple butter and spicy pumpkin hummus. Hola, berries and rhubarb pie spread!
So, honestly, this summer-inspired cheeseboard, on the whim, was exactly what I needed. And I’m going to tell you what you need to do to make it yourself!
Step One: Choose your board.
I picked up this circular wooden board from the Target’s dollar spot last holiday season. It makes such a great vehicle to display all my favorite treats. However, what you don’t see is the small Christmas tree engraved in the top of it. Which is completely fine, because I planned to load this up so it was undetectable. However if you don’t plan to go as overboard as I did, I’ll tell you that I am completely in love with this marble and brass circular cutting board, and this slate cutting board.
Step Two: Add your cheese.
I decided to use my absolute favorite cheeses for this board since I was serving a smaller group of people than I did for my autumn-inspired board, and if I had any leftovers I wanted to make sure I was going to eat them. My first choice, and absolute favorite, was a New York sharp white cheddar. I knew that even if I didn’t eat this, my daughter would have no problem devouring it. After that, I wanted to mix it up with different milk varieties, so I chose a soft cow’s milk (brie) and a soft goat’s milk.
Step Three: Add salty things.
Like I mentioned in my previous post, my favorite part of a cheese board is having a plethora of different textures and tastes to enjoy all on one plate. I generally incorporate the “salty” element by adding some meats. In this case, I chose a Genoa and a Soppressata salami. Both were on sale at my local grocery, which is why I chose them, but they paired wonderfully with my cheese and accompaniment choices.
I also added gherkins (upon a co-worker’s recommendation). Oh my goshhh am I glad I added these! They were the perfect sweet/salty accompaniment to my summer cheeseboard!
Step Four: Add sweet things.
Since I was creating this board in the summer, I had so many more options for the “sweet things” element. So. Many. Berries. I even had cherries, which I forgot to put on the board (whoops!). But, truly, blueberries, strawberries, blackberries, and chocolate stuffed raspberries (Yes, I freaking did!) paired WONDERFULLY on this board. To make the chocolate stuffed raspberries, just shove a chocolate chip in a raspberry. And go all out. Whoo!
Step Five: Add bread and crackers.
This part was my favorite. My local grocery had the breadsticks on sale, so I was, without a doubt, going to pick those up. And then I decided to grab some whole wheat crackers. Both of them were great vehicles for the cheeses I chose. And my daughter absolutely loved the crunchy breadsticks. So, a total win on my behalf!
Step Six: Add condiments.
I settled on adding a sweet spread: rhubarb pie spread. It’s a sweet rhubarb jam with pie crust pieces swirled throughout. While I’m not sure where you can obtain this spread, other than a local Lidl store, this may work in it’s place: cherry rhubarb jam.
Step Seven: Fill in the spaces.
I did this by adding pecans (some crunchiness, please), and flowers that were growing on a tree outside my house. I absolutely loved the way this board turned out so there wasn’t much extra space to fill, but the addition of flowers totally took it over the top from a standard cheese board to a “summer cheese board”. ‘
The best part was? This entire board was less than $30 dollars, which was a bargain compared to what I spent on that autumn-inspired board I did last year. So stay-tuned throughout the seasons while I bring you more financially-friendly cheese boards.
Because I’m OBSESSED.
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