Thanksgiving Cheeseboard
Servings:
6
prep time:
30 mins
cook time:
1 hour 0 mins
Total time:
1 hour 30 mins
Ingredients
Veggies
-
1 lb small fingerling potatoes
-
1 medium sweet potato
-
3 tablespoons Olive oil
-
1 tsp minced fresh rosemary
-
1 log Vermont Creamery Cranberry, orange, and cinnamon goat cheese
-
Handful of sage leaves
-
½ teaspoon salt
Cheeseboard
-
Butternut squash quiche, cut into wedges
1
-
1 sliced apple
-
½ cup pomegranate seed arils
-
4 slices turkey breast
-
½ cup cranberry sauce
-
½ cup apple butter or quince paste
-
Vermont Creamery Bijou
-
Vermont Creamery Herbed Goat Cheese
-
Vermont Creamery St. Albans
-
Assorted crackers and crostini
-
½ cup toasted almonds
-
½ cup candied pecans
-
1 cup pickled Brussels Sprouts or green beans
Directions
- Preheat the oven to 350ºF. Scrub the potatoes and sweet potato. Cut the fingerlings in half lengthwise and toss them with 2 tablespoons olive oil, ½ teaspoon salt, and the rosemary. Arrange cut-side down on a small baking sheet and roast until golden on the bottoms and cooked through, 30-45 minutes.
- Slice the sweet potato into ¼-inch thick rounds. Brush both sides with the remaining olive oil and sprinkle with salt. Roast until tender and golden, 20-30 minutes. Let cool to room temperature.
- Slice the cranberry, orange & cinnamon goat cheese log into ¼-inch thick slices and place one each on top of the sweet potato rounds. Top each with a sage leaf.
- To assemble the board, place larger components first: quiche wedges, bowls of compote and pickles, sweet potato bites, and cheeses.
- Fold the turkey slices into quarters and fan them out over the board. Fan slices of apple, crostini, and crackers over the board.
- Finally, fill in the gaps with smaller items: pomegranate arils, almonds, and pecans. Serve it up and enjoy!
