This delicious charcuterie board is both a celebration of spring and a celebration of starting work in a new field for my ‘day job’. Working in health care has been a dream of mine for years, and having the opportunity to work in the pediatric specialty and continue to learn and grow in that field is a dream come true.
The board is a sublime culmination of savory and sweet flavors, we even created our own blueberry goat cheese! I paired savory garlic-stuffed olives with juicy red grapes, salty macadamia nuts, caramelized walnuts, and dark chocolate-covered espresso beans. Even our crackers were on theme with savory rosemary crisps from 34 Degrees and sweet lemon poppyseed cookies from Rustic Bakery, two of my favorite brands for specialty crackers and sweet treats.
Olives from Murray’s Cheeses (via Harris Teeter) are always a must in any Charcuterie or Antipasto board.
— Chevre with Blueberry Jam Swirl —
- 1 4oz package of La Bonne Vie Chevre (Original)
- 2 tbsp Bonne Maman Blueberry Jam
- Fresh Blueberries
Set out the goat cheese for a few minutes to warm up to room temp. Add chevre and blueberry jam to a bowl and stir until mixed. Scoop into a serving bowl or dish (we used the Le Creuset White Flower Cocotte.) Top with fresh blueberries and place back in the refrigerator until you’re reading to serve.
Aranciata Rossa San Pelligrino with a spring of Orange Mint fresh from the garden
— Taste of Spring Charcuterie Board —
Spanish Sliced Cheeses — Queso Iberico and Queso Cibra (Ponce de Leon)
Spreadable Chevre with blueberry jam
Seedless Red Grapes
Garlic Stuffed Olives (Murray’s Cheese)
Rosemary Crisps (34 Degrees)
Lemon Poppyseed Cookies (Rustic Bakery)
Salted Macadamia Nuts
Chocolate-Covered Espresso Beans (Whole Foods)
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