Go Back

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 Method

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

Method
 

  1. 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".
  2. Deseed two of the pomegranate quarters, placing the seeds in a small bowl. Reserve the remaining two quarters.
  3. Place persimmon slices, fanned out, in two different spots on your cheeseboard. Add in the two pomegranate quarters.
  4. Place your cheeses around the board in different locations, cutting some open to create visual variety and encourage people to start noshing.
  5. 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.
  6. Scatter nuts in open areas around the board, leaving room for your crackers.
  7. Add in some dried fruit!
  8. Add in your crackers.
  9. Sprinkle pomegranate seeds over the honey, and around the board.
  10. 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.
  11. You can make in advance, but wrap tightly with plastic wrap and keep refrigerated until ready to serve.