The Palate Pleaser Summer Cheese Board recipe is inspired by sunny days. Bright, fresh, and extra delicious, there's not one bite that won't please the palate. Delicately flavored accompaniments make for infinite pairings while allowing these classic cheeses to steal the show.
We styled this recipe on the white-washed board to keep it light and airy. The scalloped edge plates and laced linen napkins add a wonderful summer flare.
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How to Make Cheese and Charcuterie Boards
This recipe features familiar cheeses and meats that should be easy to source at any local grocery or deli.
Host at Home by The Bamboo Abode cheese board recipes follow a simple formula to ensure cohesive flavor profiles.
Cheese: Chèvre, a soft cheese often from goat’s milk, has a musky and earthy flavor. It’s easy to crumble or spread, making it incredibly versatile on a cheese board. The apricot stilton, while filled with dried fruit pieces, has a savory foundation that melts in your mouth. Somewhat mild, you will sense a salty tang on the palate. Manchego is a semi-hard cheese hailing from Spain. Elegant enough to serve on its own, yet agreeable enough to pair with various elements of a cheese board.
Charcuterie: Prosciutto, prosciutto, prosciutto. Perhaps one of the most beloved cured meats on the planet, prosciutto certainly lives up to its reputation. We always recommend selecting a Prosciutto di Parma for a full flavor. Genoa Salami is a fatty, cured meat that is full of flavor as it tends to have more spices than a traditional hard salami. It is a softer meat that is agreeable with many cheeses and a popular choice in charcuterie.
Cracker: Bring a smokey element to this sweet board by toasting the baguette. The scalloped crackers add visual appeal while also adding a hint of salt to each bite.
Savory: Castelvetrano olives, our favorite variety, provide the perfect briney accompaniment. These olives are firm in texture and are even more excellent when roasted with herbs and lemon zest.
Sweet: What this board lacks in savory, it makes up for in sweetness. Cantaloupe melon, blueberries, lemon curd, and honey come together to provide a sweet backdrop for the cheese while paying homage to several classic flavor pairings.
Crunchy: Soft yet crunchy, the Marcona almond is a luxurious addition to any cheese board. Smooth like butter with a hint of salt; you’ll find yourself going back for more.
Garnish: The beauty of lavender is only matched by its sensational aroma. It makes for a lovely garnish, given its edible properties and complimentary notes to honey and lemon.
DIY Simple Cheese and Charcuterie Boards
Start by placing the cheeses on the board. First, place the goat cheese and the stilton. Then fan the manchego across the edge of the board. Be mindful that the cheeses are not directly touching one another. We like to serve the cheese in various ways, so we left the goat cheese whole. Slightly crumble the apricot stilton and cut the manchego into squares.
Next, place the bowls. It is best to decide what to serve in the bowls before placing them. We put the lemon curd and olives in the ceramic serving bowls. Note: if you are not using honeycomb and have regular honey, we suggest serving that in a bowl, too. Place the honeycomb; we recommend serving it in a square shape. Depending on the size of the honeycomb, it might be necessary to cut it in half and save the other half for later.
Now it's time to place the meat. Have fun with the presentation when serving charcuterie. This board uses three different techniques: fan, rose, and wrap. Using various techniques adds dimension and interest to the board. Plus, it will make you look like the ultimate charcuterie board expert!
Fan the sourdough crackers onto the board. Serve the sliced and toasted baguette on the side. We served the sliced baguette on a separate dish, which would also be cute in a basket with a linen napkin.
Add the blueberries to the center of the board. Be sure to fill in all the visible space.
Fill the remaining empty spaces with salty Marcona almonds.
Garnish this board with edible flowers and lavender. Lavender was in full bloom when we created this board, so we used fresh-cut lavender stems. But this board would be just as beautiful with dried lavender!
Cheese Board Recipe
Cheese Board Ingredients
- Chèvre, whole log
- Apricot Stilton, partially crumbled
- Manchego, sliced into squares
- Genoa Salami, folded and fanned
- Prosciutto, roses
- Baguette, sliced and toasted
- Sourdough Crackers, fanned
- Blueberries, scattered throughout
- Cantaloupe, half moon
- Castelvetrano Olives, in bowl
- Honeycomb, whole
- Lemon Curd, in bowl
- Salted Marcona Almonds, scattered
- Lavender, for garnish
- Edible Flowers, for garnish
Cheese Board Assembly
- Set cheese out at room temperature one hour before serving.
- Start with the handle at the top (in the 12 o'clock position). Position the cheese and bowls on the board. Place the honeycomb.
- Fan the salami and place it on the board. Create the prosciutto roses and place them. See notes for how to create the roses.
- Position the fanned crackers with one end in the middle of the board and the fanned portion slightly over the edge of the board. Slice and toast the baguette—place slices on a napkin or serving plate. See notes for toasting instructions.
- Add the blueberries.
- Fill any remaining spaces with Marcona almonds. Feel free to go as light or heavy as you want.
- Garnish with a couple of lavender springs and a few edible flowers placed here and there.
Cheese Board Serving Tips
Cantaloupe: Slice the melon into half moons and wrap prosciutto around the cantaloupe.
Toasted Baguette: Preheat the oven to 425. Slice the baguette into ¼-inch thick pieces. Drizzle with EVOO and toast for about 10 minutes until golden brown. Lightly salt and serve warm.
Prosciutto Roses: Fold prosciutto in half lengthwise. Roll tightly and secure with a toothpick. Gently open "petals" to look like a rose.
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