This Late Summer Cheeseboard is filled with some of my favorite end-of-summer treats! Fresh figs wrapped in prosciutto, marinated zucchini, berries, nectarines, peaches, preserved lemons, and an assortment of cheeses. I always add marinated olives, nuts, grapes, grainy mustard, honey, crackers, breadsticks, and sliced baguette too! Feel free to get creative with what you love - they are SO much fun to put together!
Arrange the cheeses on a board as well as a bowl of the marinated zucchini, and fill in the cracks with the prosciutto wrapped figs, crackers, sliced baguette, nuts, berries, cherries, peaches/nectarines, grapes, and ramekins filled with mustards, honey, and olives/pickled things!
In a large skillet, heat the olive oil over medium-high heat and add the garlic. Sauté for 30 seconds or until fragrant (you don't want it to brown). Add the zucchini, salt, and pepper, and reduce heat to medium. Sauté for 15-20 minutes, stirring frequently, until zucchini has softened. Remove from heat, let cool for 5 minutes, and stir in the red wine vinegar and basil. Season to taste with salt and pepper and serve with the cheeses!