fresh fig and olive bruschetta cheeseboard
Celebrate late summer figs, and perpetually in-season olives, with a Fresh Fig and Olive Bruschetta Cheeseboard.
We’re in the express lane to the holidays, folks, whether you like it or not. Time moves forward regardless of your yearnings. J sent me a text earlier today citing a meteorologist report that we might see some 40s/50s by the end of the month – which is, you know, two weeks away. In case you wanted a further reality check of how rapid 2021 sheds its skin into 2022 attire.
I’ll admit, I’m often influence by those damn Trader Joes Instagram accounts, and when I created this board many were jawing about figs. I’ve played with the funny fruits plenty lately, from a fig julep to a fig cake and even fig salmon. Now, we’ve a fig cheeseboard to add to the repertoire.
The fig board wouldn’t be complete without a couple key condiments. In this case, a wonderful whipped honey goat cheese and marinated olive bruschetta. Both take little to-do, which is great after running multiple miles and wanting to do practically nothing the rest of the day.
Enlist your friendly neighborhood food processor and toss in a log of plain goat cheese, a spoonful of Greek yogurt, a couple spoonfuls of honey, and a pinch of salt. Blitz it up until the cheese is smooth and creamy enough to warrant temptation to dip your fingers straight into the concoction. Don’t do that, that’s gross. I go a bit heavy handed on the salt pinch because I’m a salty piece of shit and like my food to emphasize such.
Gather a bundle of fresh herbs and chop them up: basil, dill, thyme, and oregano, namely. Pluck the best from your balcony garden or the commercial grocery store garden. Whisk the herbs with some olive oil, red pepper flakes, a couple lemon peels, and a hit of salt and pepper, then pour it over plenty of olives and cubes of feta cheese. Boom – olive bruschetta.
For a final cheese companion, I chose a soft blue that I could not get enough of spread onto a crostini with a fig stacked atop. The combo is unbelievable, equal parts musky and briny and sweet and fresh.
Cheeseboard accoutrements are always up to the hostess, but if I may, let me toss some suggestions your way.
…Meats, such as prosciutto and a salami, like capicola. I actually bought a vegetarian salami even J likes.
…Crostini, the vessel for your cheeseboard yearnings. I sliced and toasted a ciabatta baguette under the broiler for 2-3 minutes per side until a deep gold. I may have burned a couple slices, but that’s okay. I like toasty buns.
…Fruits, namely grapes. Apples or pears share space with figs very nicely, too.
…Treats. A solid dark chocolate bar finishes off a sweet tooth perfectly. I chose a 72% cacao variety.
If you munch this in the afternoon, a Lavender Lemon Drop Martini pairs smoothly. At night? A good red wine. Cabernets are always a favorite, but I might choose a zinfandel, too.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
whipped honey goat cheese
- 1 6 oz log goat cheese
- 1 tbsp plain Greek yogurt
- 2 tbsp honey
- 1/2 tsp kosher salt
olive bruschetta
- 1/2 cup mixed olives, such as kalamata and manzanilla
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh oregano, chopped
- 2 strips lemon peel
- pinch red pepper flakes
- 4 oz feta cheese, cubed
board
- 1 loaf baguette
- blue cheese, such as stilton
- 2 cups fresh figs, halved
- assorted meats: capicola, prosciutto, smoked salmon, soppressata, etc.
- assorted fruits: grapes, pears, apples
- dark chocolate squares or bars
Instructions
- Heat broiler to high. Slice baguette and toast for 2-3 minutes per side, watching closely to prevent burning. Set aside.
- To make the whipped honey goat cheese: add cheese, yogurt, honey, and salt to a food processor. Blitz until smooth and creamy. Pour into a bowl and drizzle with additional honey, then sprinkle thyme leaves overtop. Set in the fridge until ready to serve.
- To make the olive bruschetta: toss the olives and feta with olive oil, basil, dill, thyme, oregano, lemon peel, red pepper flakes, and a pinch of salt and pepper. Let marinate at room temperature while you prepare the board.
- To assemble the board: place bowls of whipped goat cheese and olive bruschetta in the center of the board, then set down blue cheese. Arrange crostini around the bowls and the blue cheese. Add salami and prosciutto. Fill in the corners with fresh fig halves and grapes. Finish with hunks of dark chocolate.
