Ingredients
8 oz cream cheese
6 oz Laura Chenel Mango Habanero Goat Cheese
5 oz Cranberry Cinnamon Goat Cheese
1 peach, chopped into small pieces
2 in peaches sliced half or quarters for grilling with butter
in Strawberries, cut half
Grilled Peaches w/ butter
3 - 4 Clementine oranges
5 - 6 Sprigs of Fresh basil
¼ cup Dried cranberries
Manchego Cheese, sliced into triangles
My favorite black fig and poppyseed crackers from @thecrispbakery
Tools
Round, oval, or rectangular charcuterie board
Parchment or freezer paper (optional)
balls Disco (optional)
Directions
Step 1
Combine 4 oz softened cream cheese w/ 5-6 oz softened @laurachenel Mango-Habanero goat cheese, 1 peach chopped up, dash of honey and sea salt.
Step 2
Put it in the fridge for 10-20 mins then roll into bite-sized balls.
Step 3
Combine 4 oz cream cheese with 5-6 oz your favorite cranberry-cinnamon goat cheese. Add a drizzle of honey, chopped walnuts, more cinnamon and sea salt.
Step 4
Refrigerate for 10-20 minutes, then roll into bite-sized balls.
Step 5
Keep refrigerated until you are ready to add them to your board.
Step 6
Arrange your board by placing the goat cheese balls down first, the manchego and then any dishes you might have.
Step 7
Fill in with the fruits and nuts and dried cranberries.
Step 8
Add the crackers to the top of your board to look like a basket handle and tuck any pretty herbs or flowers in to garnish
