3 Types of Cheeses:
- 2–4 ounces aged white cheddar
- 1 round or wedge of brie, or other soft spreadable cheese, see notes
- 2–4 ounces soft cheese, like a goat cheese, see recipe below
3 Different Types of Salami:
- 4 slices of prosciutto
- 1–2 ounces thinly sliced genoa or sopressata salami
- 1–2 ounces thinly sliced coppa
To Round It Out:
- Gluten free crackers, we use multi-seed crackers from the Blue Diamond brand
- Roasted (smoked or flavored) nuts or seeds, we used my Rosemary Sea Salt Roasted Almonds.
- Pomegranate arils
- Herb sprigs for garnish if desired
Herbed Red Pepper Goat Cheese:
- 1/2 cup soft goat cheese, 5-6 ounces
- 1/4 cup minced red bell pepper
- 1 Tablespoon chopped basil, or 1 Teaspoon chopped fresh thyme
- 1/2 Teaspoon each sea salt and freshly ground black pepper
- 1 Tablespoon extra virgin olive oil
- If you’re making the flavored goat cheese, make that first by mashing all the ingredients for the herbed red pepper goat cheese together with the back of a spoon. When it’s done, place it in a small bowl, and refrigerate until needed. You can make this 1 day ahead if desired.
- When you have all your ingredients assembled, start by arranging them on a large wooden board or serving platter.
- Once everything is arranged, serve the cheese board/plate immediately.
This recipe is merely a guideline of exactly what we put on our cheese board, but feel free to pick anything you’d like.
Brie cheese tends to come in 1 pound wheels, so either get a slice if you have access to a cheese counter, or plan on having leftovers. I like to use some of my leftover brie cheese in an omelet the next morning with green onions or chives and some thinly sliced prosciutto.
The recipe for the red pepper goat cheese makes a bit more than you’ll need for one cheese board for 2, but it makes great leftovers, and of course a dynamite omelet.