Sometimes all you need is an incredible cheese board to fill your appetite.
We eat a lot of cheese in our house. Given that my guy is French, and I come from a French and Dutch background, it’s pretty well acknowledged that we will likely have a couple of cheese boards in a month. And it’s because of that, that we have become pretty good at creating them. We even purchased a special cutting board, solely for cheese.
So don’t think cheese boards are for guests only. Decant a delicious bottle of red wine, and indulge tonight in some yummy cheese and antipasti.
- 1 can chick peas, drained & rinsed
- 1 avocado, pitted & flesh removed
- 1 large clove garlic
- 1/4 tsp sesame oil
- 2 Tbsp extra virgin olive oil
- 1 tsp coarse salt
- 1/2 tsp freshly cracked black pepper
- 1 blood orange, juiced (or lemon)
In a food processor, combine ingredients and pulse until smooth but still slightly rustic. Taste and adjust seasoning as necessary.
The sesame oil is a little trick that my guy taught me. I find that traditional tahini is a bit too bitter for my taste buds. Using sesame oil, you still achieve the flavour but in a sweeter, less bitter way. It’s genius!
These best cheese board has these components. Abundance is key here. Make it look like there is simply way too much food to eat.
… 1 hard cheese – here we have an aged Pecorino – but a lovely Comté or Tomme would work wonderfully as well.
… 1 soft cheese – Brie’s work perfectly here – a favourite of ours is Brie de Meaux
… 1 blue cheese – the best for the not-so-thrilled about blue cheese person is the Bleu d’Auvergne.
… 1 exotic or wild cheese – a Chèvre or some sort of stinky goat cheese is what I’m after for this selection.
… Olives, nuts, fresh and dried fruit. Grapes are classic but what about an in season Blood Orange? Works great for us. I like to toast my nuts, just so they’re slightly warm and nutty. And you won’t catch me without olives in the fridge. I love the Castelvetrano, but Kalamata and Moroccan (sun-dried) are fantastic too!
… Grab a baguette and crackers. This is a must.
… It’s also nice to have something fresh – we loved the idea of radishes, lightly salted and tossed in olive oil. Slightly spicy but nice and crisp against the soft cheese.
And there you have it. The perfect cheese board.
If you have any other ideas, I would love to hear them! A cheese board definitely doesn’t need to be restricted!