I can hardly believe that I haven’t shared a charcuterie board here on The Avid Pen since November of last year. We’ve made charcuterie “plates” since then, but between work and school, I haven’t had the chance to put together a board to share here on the blog. This board, which I’ve called the Au revoir, Summer board, features three delicious cheeses. For goat cheeses, we have an aged Rosemary Chèvre and a Meyer Lemon Goat Cheese, which would be amazing in a dessert, as a filling for homemade ravioli, or even on a salad. Our cow’s milk cheese is a baby Swiss that I’ve had on hand for quite a while, and I was so excited to add to this board. My mom adores Swiss cheese.
While I’ve been searching out local markets for figs for weeks now, I was so excited to find these Brown Turkey Figs at our local HT. They had an earthy flavor to them, and I drizzled them with the honey for a touch of sweetness. So good! I also found the donut peaches at HT as well, and while they could have used some more ripening (they had more of an apple-like texture/crunch), they were delicious all the same.
Orange Blossom Honey (Brightland) // Brown Turkey Figs
Garlic Stuffed Olives and Olive Oil Crackers (Di Bruno Bros)
