30-Minute Summer Meat and Cheese Board, Step by Step
Learn how to compliment a bounty of fresh summer fruits and vegetables with cheese and meat on this Summer Meat and Cheese Board. It’s the best party snack and a wonderful way to celebrate the sunny season.
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Makes: servings
Ingredients
Cheese
- 8 ounces sharp cheddar cheese like Cabot Vermont Cheddar Cheese
- 8 ounces bloomy cheese like Cowgirl Creamery Mt. Tam Cheese
- 8 ounces blue cheese like Point Reyes Blue Cheese
- 8 ounces small ball mozzarella cheese like BelGioioso Pearl Mozzarella
Charcuterie
- 5 ounces hard Sopressata cut into chunks
- 4 ounces thinly sliced Sopressa
Fruit
- 8 small stone fruit
- 6 figs
- 1 small melon
- 1 small bunch grapes
- 1 cup berries
Other
- 12 ounces crackers or crostini
- 1 cup castelvetrano olives
- 1 cup marcona almonds
- ½ cup apricot preserves
- ½ cup honey
Instructions
- Cut the sharp cheddar cheese into slices, the bloomy rind cheese into wedges, and put the mozarella balls into a small dish.
- Place the cheeses on the serving board.
- Add items in bowls or jars (jam, honey, olives, etc.)
- Start filling in gaps with fruit and vegetables.
- Fill in the remaining gaps with crrackers, charcuterie and then nuts.
- Serve immediately, or cover and chill until ready to serve.
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Notes
- If chilling the cheese board before serving, remove from the refrigerator for an hour before serving so the cheese can come to room temperature.