A Late Spring Cheeseboard with Beet Whipped Feta
Ingredients
beet whipped feta
- 8 ounces feta cheese crumbled and at room temperature
- 1/3 cup chopped cooked beets or 1 small cooked beet
- 1 tablespoon olive oil if needed
- fresh herbs for topping
avocado whipped feta
- 8 ounces feta cheese crumbled and at room temperature
- 1 avocado cubed
- 1 tablespoon olive oil if needed
- fresh herbs for topping
cheese board
- 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
- honeycomb/honey
- fig jam
- hard breadsticks
- pita crackers
- buttered herb crostini
- roasted almonds
Instructions
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.
cheese board
- Assemble your board with all of this goodness! I like to use a mixture of small bowls and plates, as well as cutting boards.
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