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WINTER FRUIT & CHEESE BOARD.

An easy, beautiful, and delicious cheeseboard filled with winter fruits, nuts, crackers, and aged and fresh cheeses.
Print Recipe
Prep Time 10 minutes

Ingredients
  

  • 1 medium pomegranate, quartered
  • 1 medium fuyu persimmon, thinly sliced
  • 2 4 oz. Vermont Creamery fresh goat cheese logs, flavors of choice
  • 1 Vermont Creamery Bonne Bouche, ash-ripened goat cheese
  • 1 Vermont Creamery Coupole, aged goat cheese
  • 2 Vermont Creamery Bijou, aged goat cheese crottin
  • 1 Vermont Creamery Cremont, aged goat and cow milk cheese
  • 3 tablespoons raw honey, and/or honeycomb
  • 3 tablespoons fig jam or other sweet preserves
  • 1/2 cup nuts of choice, like Marcona almonds
  • dried fruit of choice, like dates
  • variety of crackers
  • fresh rosemary sprigs

Instructions
 

  • Select a worthy surface to serve as your cheeseboard. I like using a big wooden cutting board, but any surface will do, so long as it's big enough. The one I used was about 15"x20".
  • Deseed two of the pomegranate quarters, placing the seeds in a small bowl. Reserve the remaining two quarters.
  • Place persimmon slices, fanned out, in two different spots on your cheeseboard. Add in the two pomegranate quarters.
  • Place your cheeses around the board in different locations, cutting some open to create visual variety and encourage people to start noshing.
  • Spoon your honey onto the board in a small opening. Find another spot on the board (preferably a bit away) to spoon on the jam.
  • Scatter nuts in open areas around the board, leaving room for your crackers.
  • Add in some dried fruit!
  • Add in your crackers.
  • Sprinkle pomegranate seeds over the honey, and around the board.
  • Finish the board by garnishing with a few sprigs of fresh rosemary. Present with your favorite cheese knives and spoons for the jam and honey.
  • You can make in advance, but wrap tightly with plastic wrap and keep refrigerated until ready to serve.