I love creating cheese plates and boards and make them all the time, no matter what the season. I wrote about creating the perfect cheese board here. I sometimes do get in a rut with using the same cheeses with Dubliner and goat cheese being a favorite.
I thrive on entertaining and cheese boards are my go to dish. I was thrilled that folks over at Wayfair sent me a link to a post about creating a cheese board for all seasons. I am pretty good at using whatever fruits may be in season to pair with the cheeses but never really thought about using seasonal cheeses.
I loved that idea so much as well some ideas on different platters to use, I thought I might share it with you. You can read about their seasonal cheese boards here.
If you have any tips for creating cheese boards or have a favorite cheese you think I would like to try, please feel free to comment below.
I love a great cheese board or plate and here are my tips for building the perfect one.
First, pick out the tray you would like to use. I prefer white, but any tray or even a wood cutting board will do the trick.
Start off with your favorite cheese. Right now mine are the Sartori line of cheeses. With flavors like merlot, rosemary, raspberry and balsamic it is hard to beat. Whole Foods Market carries most of their cheeses and I wish to thank Whole Foods Market for supplying me with a gift card to purchase the ingredients for this dish.
Once you have picked out the cheese it is time to build around it. Just like wine some cheeses pair well with other things but I am not that picky and really like an assortment of choices.
Add some fruit. Grapes are probably the most common but have fun with this and use what is in season. Apples and pears are divine in the fall while berries should be your go to fruit in the summer. Dried fruits work nicely year around. Try dried apricots or cherries.
Next add a little salt. I love Castelvetrano olives. They are slightly salty but also very mild and their bright beautiful green color is hard to beat. You could also add a few slices of cured salami or meat of choice.
Your going to want some crunch and that is where the nuts come in. I really like walnuts but any nut will do. You can also throw in some crackers for added crunch as well.
Lastly is chocolate, dark is best but you can put out whatever kind you like. That is the beauty of putting together your own.
Cheeseboards can be terribly romantic, especially this close to valentines day. Stay in this year and share a bottle of wine over your own cheeseboard creation. And then if you are still hungry, check out my recipe for Rosemary and Garlic Crusted Filet Mignon. With these two dishes up your sleeve, you may want to stay in for date night all the time!
The next time you are in charge of bringing dish to a party or hosting your own, cheese plates and boards could not be any easier, they look elegant and are absolutely delicious.
Below are some tips from Whole Foods Market on pairing the Sartori line of cheeses. Have fun trying different combinations and in no time you will have mastered your own perfect cheese board.
Sartori is a family-owned fourth-generation artisanal cheesemaker from Plymouth, Wisconsin. Each of the varieties below are based off of their BellaVitano Gold, a creamy, nutty, Parmesan-inspired Italian farmstead cheese.
Rum Runner – A Whole Foods Market Exclusive!
Buttery and slightly sweet, soaked in locally made rum.
Pairs with: Dark beers, smoked meats, and red grapes
Berry and plum notes!
Pairs with: Crusty bread, dried fruit, and hoppy beer
Bright notes of raspberry combine with hazelnut and brown-butter flavors.
Pairs well with nuts, chocolate, or light Italian red wine
Not only is this healthy apple tart gluten free, it is also egg and dairy free as well. My daughter was having some health issues last year and a food sensitivity test came back to avoid dairy, eggs and gluten.
These results came in just before the holidays so was I in bind to figure out how to make a gluten, egg and dairy free Thanksgiving. I mastered some killer brussels sprouts with bacon, almonds and cherries and a gluten, egg and dairy free butternut squash and quinoa stuffing and an amazing herbed butter to season my turkey with. My friend over at Delish Girl made this healthy apple tart for our dessert and was sweet enough to pass along the recipe. I took a stab at making it again for a later holiday gathering and it turned out delicious and is absolutely gorgeous!
The dairy free healthy caramel sauce that gets drizzled on top is also delicious over some dairy free or regular ice cream or use as a dipper for fruit. You can put it your coffee for a healthy home-made caramel macchiato, drizzle over a brownie or anything else you like. You can find the recipe for the healthy caramel sauce here as you will want to make it ahead of time.
This recipe works best in an 8″ or 9″ tart pan with a removable bottom. If you have a larger tart pan, I would double the crust recipe so it can evenly cover the sides and bottom of pan. You want a fairly thick crust so it holds its shape when sides are removed from pan.
I know there are many out there who are on special diets but still want and crave those comforting holiday foods. This healthy apple tart would be a great addition to your Thanksgiving or holiday table and your gluten free guests will love it. Enjoy!
Healthy Apple Tart with Caramel Sauce
1 cup of finely ground almond flour
⅓ cup tapioca flour
2 tablespoons of coconut sugar (or sweetener of choice, such as unrefined cane sugar, organic evaporated cane sugar, maple sugar)
¼ teaspoon unrefined salt
⅓ cup cold butter, or non-hydrogenated palm shortening (for a dairy-free version, use one of the palm shortenings listed above – firm coconut oil could also work, but is a little more finicky)
2 tablespoons cold water
3 large Honeycrisp apples
Juice from half a lemon
¼ cup coconut sugar ((or sweetener of choice, such as unrefined cane sugar, organic evaporated cane sugar, maple sugar)
2 tablespoons tapioca starch/flour, arrowroot flour, or organic cornstarch
2-3 tablespoons of caramel sauce
Make caramel sauce, and set aside to cool (can make a week ahead, if desired)
In a food processor, combine the almond flour and tapioca flour with the salt and sugar.
If using butter, cut into cubes and add, or measure the palm shortening out and place in the food processor.
Pulse until the shortening or butter is blended into the flour in small pieces (biggest pieces should be the size of a small pea). Pulse after each addition of tablespoon of cold water. (You want the dough just to be moist enough that it sticks together when you pinch the dough into a small ball. I found that two tablespoons was just enough.
Press into the tart pan, making sure that there is a good ¼ inch or so of dough pressed along the side all around the tart pan. This will help make the tart more stable once cooked. Place in fridge. (you can prepare this hours ahead of time, if desired, just cover).
Preheat oven to 375F.
Peel the apples, core them, and then thinly slice. Toss them in a medium sized bowl with the lemon juice, sugar, and tapioca starch. Take the tart pan out and artfully fan out the apple slices in the pan in a circular pattern (if using a circular pan). You want the apple slices to be angled, but not flat (as you wouldn’t be able to fit many slices in that way). Leave any remaing juice from apples in bowl. DO NOT pour it over the top as it will make the tart too soggy and will not bake properly.
Take the previously prepared caramel sauce, and brush on caramel sauce over all of the apples. Set tart pan on cookie sheet and
place in oven. Cook for 40-70 minutes or until the apples are fork tender, and the crust is cooked. I covered with foil at 40 minutes to keep the crust from over browning.
Take out of the oven and cool thoroughly before removing the sides of the tart pan. Slice, and enjoy plain, or with whipped cream or ice cream, served with extra caramel sauce. Enjoy!
This delicious healthy caramel sauce is gluten, egg and dairy free. It is delicious over apples, ice cream or whatever you want to drizzle it over.
It is the sweet ingredient in this recipe for my healthy apple tart that is also gluten, egg and dairy free.
It is so easy to make and can keep for a week or two in the fridge. Enjoy!
2/3 cup granulated coconut sugar
1/2 cup honey
4 tablespoons coconut oil or butter
Dash or two of unrefined salt (more for a “salted caramel taste”)
1 cup full-fat coconut milk
2 teaspoon vanilla
In a small saucepan, put in the coconut sugar, honey, and coconut oil or butter, along with the salt. Heat over medium heat, stirring to evenly melt the honey and coconut oil or butter.
As soon as it’s starting to bubble, set the timer for two minutes. Stir the bubbling mixture once or twice during these two minutes.
Very carefully stir in the coconut milk until it is mixed in.
Once it has returned to a low simmer, simmer for another minute or two, or until the mixture has thickened up again (it won’t be super thick while hot…but will thicken up considerably as it cools. You want it to be thick enough to coat a spoon, but still thin enough to be very easy to drizzle. Don’t heat longer than two minutes).
Take off of the heat, and stir in the vanilla. Let cool to desired temperature before serving. If you want a warm caramel sauce, simply reheat before serving.
Will keep at least 1-2 weeks refrigerated. Makes 2 cup.
Creating an elegant cheese board is easy with these tips and tricks from Whole Foods Market. As an ambassador for Whole Foods Market we are given a monthly theme and gift card to create and share a recipe with you. This months theme is cheese and of course turkey!
Cheese platters are a great way to offer a tasty appetizer and this recipe for rosemary goat cheese would be a great addition to add to the platter.
Whole Foods Market has an amazing cheese island section with cheeses from all over the world and for all tastes. From mild to sharp and even those stinky cheeses that appeal to some distinguished pallets, you will find what you are looking for there. My favorite cheese is Dubliner from Ireland. It is a mild and flavorful cheese that pairs nicely with everything!
Below are some tips from Whole Foods Market and me for putting together a fabulous cheese tray.
I always like to add some olives, grapes and some type of cured meat.
Sometimes I will throw on a handful of my maple glazed walnuts, which are divine and great on salads or as a healthy snack.
Here are a few rules of thumb from Whole Foods Market for building a compelling cheese board, and a few solid cheeses for a variety of themes.
People eat with their eyes as well as their mouths — use a rustic butcherboard or slab of natural stone for an appealing, dramatic presentation.
Be sure to let your cheeses sit at room temperature for 30-45 minutes before serving. This brings out those lovely nuances of flavor and aroma.
Give your cheeses room to settle and breathe—you don’t want to crowd them on the dish.
Want luxury? Try these cheeses:
Delice de Bourgogne – rich & tangy; made by combining full-fat milk with creme fraiche
Rogue River Anniversary Blue – made in southern Oregon; pairs well with bourbon whiskey
Pleasing picky eaters? Try these cheeses:
Lamb Chopper – mild & creamy; made from Dutch sheep’s milk
Le Petit 60% French Brie – silky & mild; a crowd pleaser
Love bold and smoky flavors? Try these cheeses:
6 year Cheddar – bold, flavorful; will make sharp cheddar enthusiasts swoon
Applewood Smoked Gouda – lightly smoked; slightly sweet
Be sure to check out the Whole Foods Market website where you can sign up to win free groceries for a year and if you a foodie like me and love sharing your holiday traditions snap a pic of your favorite recipe or holiday moment and share on Instagram or Twitter using the hashtag #MyHolidayTradish. Whole foods will be following along and sharing some of them on their holiday website and social media channels.
Don’t forget that Whole Foods Market can do the cooking for you and if you place an order online by Nov 22nd, you will receive a coupon for $10 off a purchase of $75 or more in your email on Tuesday, Nov 29th. More details here.
This recipe was inspired as part of the Whole Foods Amabassador program I take part in. Every month there is a different theme and this month features grilling stone fruits. These grilled peaches adorned with the smokey sweet grilled cherries are super easy to make. Adding the salty goat cheese, sweet honey and crunchy almond mix from Sahale makes an amazing flavor and texture combination.
I made a large batch of these as I had my sister and her family visiting for the weekend.
These peaches served as dessert after an amazing balsamic and rosemary marinated grilled chicken we grilled out for dinner.
Impress your guests with this beautiful dessert. I wish to thank Whole Foods for supplying me a gift card to purchase the ingredients. Be Sure to check out the tips below from Whole Foods Market on the best way to grill up stone fruits.
2 Pounds Fresh Cherries
1 Package 10.5 ounces Goat Cheese
2 1.5 Ounce Packages of Sahale Honey Almonds
Honey to taste
2 Tablespoons Olive Oil
These peaches are so easy to make, but can be tricky if your peaches are not quite ripe enough as was the case for me. When picking them out they felt ripe, but as I got home to cut them open they would not pull away from the pit so I sliced off each half as close to the pit as I could and it worked fine. With all of the topping on the peaches you would never know there was not a pit indention.
First thing you will want to set out the goat cheese to start softening. Then preheat your grill. Next wash and prepare your fruits
Cut peaches in half and brush cut side with olive oil.
Pit Cherries. Using a cherry pitter is going to be the easiest way to do this but if you do not have one you can use a chopstick or straw to poke it through.
Heat grill and place cherries on a grill pan and peaches cut side down. Cook until peaches are slightly soft and have the caramelized grill marks. Give them a quick turn and grill on the other side for just a couple of minutes. Give the cherries a little stir a few times during cooking to get all sides cooked
While peaches are cooking, chop Sahale Honey Almond nut mix. I had some single serving packages that were 1.5 ounces each and chopped up a couple of those. The mix is also sold in a 4 ounce package and that will work as well, just chop up a couple of handfuls.
Once peaches and cherries are done. Remove from grill and place on serving platter. Using a medium size scoop, place a dollop of goat cheese on each peach. Top with a grilled cherry and chopped nut mix. Drizzle honey on top to taste.
This makes 20 halves so can serve 10 – 20. You can always cut the recipe in half for a smaller group.
Tips on using stone fruits.
• Why they’re cool: Peaches, plums, nectarines and apricots – and don’t forget cherries! These delicious fruits ripen in summertime, and can be used in creative ways in the kitchen and on the grill.
• Grilling need to know:
Pick out a stone fruit that is ripe and firm, so it doesn’t fall apart under heat. Check out this video.
•Use moderate heat to caramelize the fruit, leaving grill marks – this is called the Maillard reaction, and by caramelizing the fruit hundreds of new flavor compounds are created. Check out this video on
•To prevent sticking, clean the grill grate well, and wipe lightly with a paper towel and neutral-flavor oil such as canola or grapeseed oil.
Awesome recipe: Smoky Nectarine Punch