Late Summer Cheeseboard
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!
Ingredients
For the cheeseboard
- mozzarella or burrata
- manchego
- merlot soaked parmesan
- smoked blue cheese
- garlic and herb goat cheese
- triple creme brie
- cheddar
- cranberry studded wensleydale
- fresh figs wrapped in prosciutto
- marinated zucchini (recipe follows)
- salami or any other cured meats
- berries
- cherries
- peaches, nectarines, plums
- grapes
- preserved lemons
- marinated olives and peppadew peppers
- grainy mustard
- honey
- assorted nuts like almonds, cashews, and pistachios
- assorted crackers, breadsticks, and a baguette
For the marinated zucchini
- 1/4 cup olive oil
- 2 cloves garlic, finely chopped
- 2 medium zucchinis, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh basil
Instructions
For the cheeseboard
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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!
Marinated zucchini
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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!