Memorial Day is almost here, and for me that means a cheeseboard for just about every weekend from now until summer’s end. Anyone game or what? It’s no secret that I love cheese. Any and all cheese, even the stinky moldy kind that plenty of people hate. Basically I’m an equal opportunity cheese lover. However, for as much as I love eating cheese, I think I love creating and assembling a cheese board equally as much. Yes, I LOVE putting together a cheese board. It’s one of my favorite things to style and take photographs of…and then of course eat. When I was thinking up Memorial Day recipes a few weeks ago, I knew I wanted to create a cheese board. It’s been a while since I’ve done one, so I was pretty excited. My first thought was to create a “lighter” cheese board, one better suited for the summer months. I know that may sound contradictory, because cheese really isn’t light, but the cheese I have chosen here are considered to be the most “healthy” types of cheese. Well, maybe not the burrata, but you know I had to include it, because I mean, it’s burrata…and it’s my favorite. DUH.
But guys, for the record I’m totally not attempting to say this cheese board is health food. All I’m saying is that I used some lighter cheeses, tons of fruits, and even some veggies, in creating this cheese board, and I think it’s the perfect choice for the warmer days ahead. OKok, so now that I got that little disclaimer out of the way, let’s talk fun things. AKA, let’s talk cheese!
I just could not be more in love with this cheese board. It’s a little smaller and more tamed down that my typical boards, but I love it just the same. This late spring/summer cheese board contains three cheeses: goat cheese, burrata cheese and feta cheese. Lets start with the goat cheese. I decided to have some fun with the goat cheese and marinate it. I’ve been wanting to marinate goat cheese for forever now, but just haven’t gotten to it. Well, let me tell you guys, marinated goat cheese is everything…so much flavor, so delicious, and honestly just addicting. Trying to stop eating this is impossible. It is so good. To marinate the cheese, just simmer some olive oil with fresh herbs and garlic and then pour it over the goat cheese. Simple as that. The cheese can be eaten right then and there, or stored in the fridge for a couple of days. It’s great on toast, naan, served atop chicken, on a salad…or simply eaten alone. YUM. For the burrata, I decided to keep it traditional because you really just cannot go wrong with the combo of burrata cheese, olive oil, cherry tomatoes, and basil…it’s the best. And for the feta? I went the sweet route, with a drizzle of honey and tons of fresh cherries. The salty cheese with the sweet honey is the perfect combo. Three cheeses and done. Simple and perfect in every which way. For my “fillers” I decided to wrap some fresh prosciutto around sweet cantaloupe. I also added tons of berries, apricots, kumquats, salty olives, and whole grain crackers. <–all my favorites! Don’t be afraid to have fun with the fill ins, and use the foods you love most!
Sooooo, I have no idea what I will be doing on Monday for Memorial Day, but I know for sure that this cheese board is on the menu no matter what the day brings…honestly at this point, I’m just hoping, no praying, it does not snow. Ugh. Also, while I love a really BIG and full cheese board (I cannot wait to show you guys the one I have in the Half Baked Harvest Cookbook), I can also appreciate a smaller one like this. This board is still all things YUM, but instead of taking like an hour plus to assemble, it only takes ten to fifteen minutes. Meaning it is perfect for last-minute entertaining…
Or maybe just a mid day snack. <–been there done that.
