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
Round, oval, or rectangular charcuterie board
Parchment or freezer paper (optional)
balls Disco (optional)
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.
Put it in the fridge for 10-20 mins then roll into bite-sized balls.
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.
Refrigerate for 10-20 minutes, then roll into bite-sized balls.
Keep refrigerated until you are ready to add them to your board.
Arrange your board by placing the goat cheese balls down first, the manchego and then any dishes you might have.
Fill in with the fruits and nuts and dried cranberries.
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