fresh fig and olive bruschetta cheeseboard____________________________A delightful late summer/early autumn charcuterie board with a sweet-tangy whipped goat cheese and good fixings for toasted crostini.
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.