A Late Spring Cheese Board with Beet Whipped Feta.
I have your Memorial Day plans riiiiight here.
We have beet whipped feta AND avocado whipped feta! All on on little cheese board that you can throw together this weekend and drink with your rosé for the unofficial start of summer. Please invite me!
The avocado feta isn’t necessarily a NEW recipe… I made it last year with all these to-die-for marinated and grilled veggies. But the beet feta! That’s new. Because Eddie loves beets and who on earth doesn’t want naturally hot pink cheese dip?
If you say you, I don’t know how much longer we can be friends.
The rest of the goodness on this plate is either in season during the spring or spring-inspired. We have some grilled artichokes as well as some artichoke bruschetta, which is so, so good on crackers and these little toasts.
Eddie threw some purple asparagus on the grill quickly (which immediately turned green and dashed my high hopes of a purple and pink cheese board) with some olive oil, salt, pepper and balsamic vinegar.
Also! Some fresh cherries, which you should totally be able to find right now even if they cost you $367 at the grocery store. This is my life every May:
Get super excited because I see cherries!
Don’t bother looking at the price per POUND, just look at the price. Which says $4.99. Okay!
Grab a medium-sized bag. We loooove cherries here.
Ring them up and end up $16 worth of cherries. Fail. Or win?
Strawberries too, though should be able to find those much cheaper, of course.
The cheese! I went with my favorite Humboldt fog cheese which I think has made an appearance on every since cheese board I’ve ever shared. People always ask me if I eat this while pregnant and the answer is yes, because it’s pasteurized. As long as it hasn’t sat out for a while, it’s game.
I also almost ALWAYS go with a merlot soaked cheese or this rum runner cheese (both by sartori) because people lose.their.mind. over it. Like go crazy! Constantly asking what the heck this cheese is and why is it so good.
I left the meats off of this board (see here if you want to see what I use often), but made up for it with lots of gorgonzola stuffed olives and almonds and honeycomb and fig jam. Honeycomb is always a show stopper on these boards because guests are intrigued and it’s deeeeelicious.
As for bread-like things, those pita crackers from Trader Joe’s that are 100% addictive, these little crostini toasts which is just a sliced baguette baked with olive oil, herbs, salt and pepper, and hard breadsticks. Max’s fave!
And the good news is that I am about one board closer to convincing Eddie that this is dinner. It’s only taken about 45 cheese plates and six years.
A Late Spring Cheeseboard with Beet Whipped Feta
beet whipped feta
avocado whipped feta
- cypress grove humboldt fog cheese
- merlot soaked parmesan or cheddar
- blueberry goat cheese or stilton
- gorgonzola stuffed olives
- grilled or marinated artichoke hearts
- artichoke bruschetta
- fresh cherries
- fresh strawberries
- fresh radishes whole or sliced
- fig jam
- hard breadsticks
- pita crackers
- buttered herb crostini
- roasted almonds
beet whipped feta
- Add almost all of crumbled feta to a food processor and pulse until small crumbs remain. Add in the cooked beets and puree for 4 to 5 minutes, scraping down the sides when necessary, until the feta is super creamy. Add in the olive oil if needed. Serve topped with a few extra feta crumbles and fresh herbs.
avocado whipped feta
- Add almost all of crumbled feta to a food processor and pulse until small crumbs remain. Add in the avocado and puree for 4 to 5 minutes, scraping down the sides when necessary, until the feta is super creamy. Add in the olive oil if needed. Serve topped with a few extra feta crumbles and fresh herbs.
- Assemble your board with all of this goodness! I like to use a mixture of small bowls and plates, as well as cutting boards.
Why isn’t this every single day?!