Ingredients
Scale
Marinated Mozzarella:
- 1 pound mini mozzarella balls, sometimes called mozzarella pearls
- 1/4 cup olive oil
- 1 Tablespoon chopped fresh thyme
- 1 Tablespoon minced fresh chives
- 2 Teaspoons chopped fresh oregano
- 1/4 Teaspoon sea salt
- 1/2 Teaspoon chili flakes
- 1/4 Teaspoon freshly ground black pepper
Herbed Goat Cheese:
- 1/2 cup fresh soft goat cheese
- 1 Tablespoon chopped fresh basil
- 1 Tablespoon minced fresh chives
- 1/2 Teaspoon freshly ground black pepper
Other Cheese Board Ingredients:
- 1 – 8 ounce bag mini sweet peppers, about 12
- 3–4 ounces thinly sliced prosciutto
- 1 small melon, cantaloupe or tuscan
- Reduced balsamic vinegar
- 1 small wheel of brie cheese, 8 ounces
- 2–3 thick slices of aged cheddar, 4-5 ounces
- 8–10 ounces thinly sliced mixed salami, I used genoa, peppered salami, and coppa
- 1 small cucumber, sliced, 6 ounces
- Crackers or crusty bread, 1 used 1 pound gluten free crackers
- 1–2 cups of cherries, berries, or stone fruit
- 1 cup sliced cherry tomatoes
- Sprigs of fresh herbs: chives, basil, and thyme
Instructions
- Mix together all the ingredients for the marinated mozzarella, and refrigerate at least 8 hours, overnight is even better. Let the mozzarella sit at room temperature to melt the olive oil for about 20 minutes before serving.
- For the marinated goat cheese, mix/mash together all the ingredients until combined. Serve it immediately or refrigerate for up to 1 day before serving.
- Grill the mini sweet peppers over medium heat until softened with grill marks. They can be added directly to the cheese board or refrigerated until serving.
- Cut the melon in half, remove the seeds, and cut it into thin wedges, carefully removing the skin. Wrap each melon slice in a piece of the sliced prosciutto.
- Place all the the prepared ingredients onto a large platter(s) or a large board that’s food safe. Scatter a few sprigs of herbs in and around the different ingredients and serve immediately.
- Prep Time: 20 mins
- Cook Time: 10 mins