We call this the Feelin’ Berry Peachy Cheese Board recipe because it combines familiar flavors of tomato and basil while adding a fresh take on the old classic with peach and strawberry. Creamy burrata introduces a rustic nuance with aged gouda bringing a full flavor that pleasantly complements this fruit-forward board.
We styled this recipe with our white-washed 10 Piece Cheese Board Set for the ultimate farm-to-table vibe. We staged a striped linen napkin and chamomile flowers in a mason jar to enhance the summery spirit of the board.
Get the look by shopping the links below!
How to Make Cheese and Charcuterie Boards
This board is best with fresh, ripe produce at the end of a warm summer sourced from a local farmer's market. Feel free to substitute the fresh produce on the board with whatever is seasonally available at your local market.
We like to follow this simple cheese and charcuterie board formula that’s easy to DIY.
Cheese: We kept this board simple with just two kinds of cheese: burrata and aged gouda. Because let's be honest, nothing else matters when burrata is on the board. Made from mozzarella and cream, burrata is a versatile Italian cheese. Pro-tip for selecting an aged gouda: the older, the better.
Charcuterie: Originating from Spain, jamón serrano brings a beautifully salty element to the fresh fruit on this board and pairs well with the sweetness. The intense flavor never disappoints! As for the salami, we chose fennel salami, or finocchiona, to complement the herby notes of the basil pesto.
Cracker: Okay, we lied. We slipped in a third cheese with the parmesan crisps. These crunchy crackers look beautiful fanned on the board. The sea salt crackers are the perfect base for a burrata smear.
Savory: Summer tables seldom finish the season without a fresh tomato gracing its surface. Pesto is the spread of choice to complement this board—make it fresh or buy it at the store!
Sweet: Nothing truly embodies the taste of summer more than juicy peaches and ripe berries. The sweet produce chosen for this cheese board creates classic pairings with the burrata and aged gouda.
Crunchy: Mild in flavor with perfectly balanced sweetness, pistachios not only add a textural crunch to each bite, but, when shelled, add a beautiful pop of color to a style cheese board too!
Garnish: Basil and Chamomile Flowers (when sourcing chamomile flowers, confirm if they are approved to be consumable).
DIY Simple Cheese and Charcuterie Boards
Place the burrata on the board and gently open the skin to show the creamy inside. Drizzle with some extra virgin olive oil and sprinkle with a bit of sea salt and freshly cracked pepper. Next, place the aged gouda. We left it whole, but it could also be cut into squares and fanned if you prefer.
Next, fill the dipping bowl with pesto and place it on the board.
Create the jamón serrano roses by folding the jamón serrano in half lengthwise. Roll tightly and secure with a toothpick. Gently open "petals." Fold the remaining pieces of jamón serrano and place them on the board. We served the salami by creating quarter folds. To make, fold the salami in half, then in half again. Bunch a few pieces together at the tip and secure with a toothpick. Arrange in different spots on the board.
Fan a few parmesan crisps on the board. Serve the sea salt crackers in a stack on their side.
Arrange the produce in the remaining open spaces. Create visual interest by serving some fruit in various ways, such as whole, halved, and fanned.
Scatter the pistachios throughout. Add basil for garnish. Place a few chamomile flowers throughout the board.
Cheese Board Ingredients
- Burrata, drizzled with olive oil
- Aged Gouda, whole wedge
- Fennel Salami, folded in quarters
- Jamón Serrano, roses
- Parmesan Crisps, fanned
- Sea Salt Crackers, stacked on sides
- Peaches, sliced
- Strawberries, whole and halved
- Heirloom Grape Tomatoes, whole and halved
- Basil Pesto, in bowl
- Pistachio Nuts, scattered throughout
- Basil, for garnish
- Camomile Flowers, for garnish
Cheese Board Assembly
- Set cheese out at room temperature one hour before serving.
- Start with the handle at the top. Position the cheese and the bowl on the board.
- Place salami quarter folds, jamón serrano roses and folds.
- Fan parmesan crisps. Stack the sea salt crackers on their side in the center of the board.
- Place the produce: fan peach slices, add halved and whole tomatoes and strawberries.
- Fill any remaining space with pistachios.
- Garnish with basil and chamomile flowers.
Cheese Board Serving Tips
Burrata: Gently rip open the cheese. Drizzle with olive oil, and season with salt and pepper.
Fennel Salami: Fold the salami in half, then in half again. Serve face up.
Jamón Serrano Roses: Fold jamón serrano in half lengthwise. Roll tightly and secure with a toothpick. Gently open "petals."
Say cheese! Take a pic of your beautiful board and tag @thebambooabode or follow us for more cheese and charcuterie inspo!