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YIELDS
12 servings
Ingredients
Cheese and Meat
- 1 artikaas gouda 5 years
- 1 Cheeseland North Hollander Gouda
- 1 raw milk buttermilk blue cheese
- 1 Cypress G Midnight Moon Goat Cheese
- 1 Organic Cowgirl Creamery pierce Point Brie
- 1 Bellivitano Gold
- 1 Mimolette Isigny
Produce
- 2 Pink Lady® apples, sliced
- 1 small Kabocha squash, roasted
- 1 pomegranate, seeds and top
- 1 raw honeycomb square
- 1 tbsp raw honey, to drizzle
- 1 cup arugula sprigs
Nuts and Grain
- 1/2 cup candied pecan nuts
- 12 slices of mini salty date and almond toasts
Directions
Cheese and Meat
Place desired cheeses on board. Fit cheese to size of board, crumble various cheeses and save extra to add as board becomes scarce.
Produce
Slice pomegranate, save top. Spoon pomegranate seeds out of fruit into a small bowl. Preheat oven on roast at 450 degrees. Chop kabocha squash open, discard seeds. Chop into desired shape, add to a roasting pan. Drizzle coconut oil, massage into squash. Add sea salt and cinnamon to taste. Roast until golden brown with spots, about 20 minutes. Allow to cool. Arrange arugula sprigs onto board. Place honeycomb in middle of cheese board. Drizzle raw honey on small corners and on desired cheeses.
Nuts and Grain
Arrange candied pecan nuts and tiny almond toast slices.
MORE
- Snacks
RECIPES
