Go Back
+ servings
How to make a Killer Summer Cheeseboard (with Pickled Strawberries + Herb Roasted Cherry Tomatoes!) | halfbakedharvest.com @hbharvest
Print Recipe
4.23 from 9 votes

How to make a Killer Summer Cheeseboard (with pickled strawberries + Herb Roasted Cherry Tomatoes!).

Here's the thing, cheese is in season ALL YEAR and THANK GOD for that, but I love creating seasonal cheeseboards. With summer cheeseboards, there has to be lots and lots of fruit. It's just kind of the perfect time, cheese + fruit are a magical pairing.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: cheese, cheeseboard, strawberry
Servings: 8 Servings
Calories: 539kcal
Author: halfbakedharvest

Ingredients

Pickled Balsamic Strawberries

  • 12 ounces fresh strawberries halved
  • small handful of fresh thyme + basil
  • 1 cup white balsamic vinegar
  • 2 tablespoons honey or coconut sugar add 2 tablespoons more for a sweeter taste
  • 1 vanilla beans seeds removed

Burst Cherry Tomatoes

  • 2 pints heirloom cherry tomatoes
  • 2 tablespoons olive oil plus more for serving
  • 1/2 cup fresh herbs (I used basil oregano and dill)
  • 4 cloves garlic minced or grated, divided
  • salt and pepper to taste

Cheeseboard

  • 1 ounce round of brie [grilled | https://www.halfbakedharvest.com/grilled-brie-blackberry-basil-smash-salsa-grilled-bread/]*, 8
  • 1 ounce wedge gorgonzola or blue cheese 8
  • 8 ounces manchego cheese
  • 1 ounce log herb rolled goat cheese 8
  • 8 ounces fresh burrata cheese
  • olive oil for drizzling on the burrata
  • fresh rosemary for the burrata
  • 6-8 ounces fresh salami and or prosciutto cold
  • honey for drizzling
  • green olives for serving
  • grilled peaches nectarines and or apricots, for serving
  • fresh figs halved, for serving
  • fresh grapes and or cherries for serving
  • spicy fruit/pepper jellies for serving
  • toasted walnuts for serving
  • toasted bread and or crackers for serving

Instructions

Pickled Balsamic Strawberries

  • Add the strawberries, basil and thyme to a glass jar. In a bowl whisk together white balsamic, honey and vanilla bean seeds. Pour over the strawberries. Seal the jar and place in the fridge until cold. Should last about 3-4 days in the fridge.

Burst Cherry Tomatoes

  • Preheat the oven to 400 degrees F.
  • Add the cherry tomatoes, olive oil, 2 tablespoons fresh chopped herbs, 2 cloves minced garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are coated in olive oil, herbs, garlic, salt and pepper. Roast for 10-15 minutes or until the tomatoes collapse. Remove and toss with the remaining herbs,
  • Allow to cool slightly and then transfer to a serving bowl. Can be made 1 day in advance.

Cheeseboard

  • Grab a really big cheeseplate/board. Assemble the cheeses on the board. Arrange all your desired serving items (fruits, spread, nuts, olives, bread + crackers) around the cheese.
  • Drizzle the blue cheese with honey.
  • Drizzle the burrata cheese with olive oil and garnish with a spring of rosemary.
  • Top the grilled brie with pickled strawberries.
  • Makes sure to serve with toasted bread and or crackers

Notes

*To grill your brie, preheat your grill to high heat or preheat your oven to 450° degrees F. Place the brie on the grill and grill for about 2-3 minutes per side or until slightly charred. Remove from the grill. Be careful when flipping the brie, you do not want to break the brie open. Serve warm. **To make herb rolled goat cheese, combine the zest of 1 lemon, 1/4 cup fresh basil, 1 tablespoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary and a pinch of pepper on a cutting board. Roll an 8 ounce log of goat cheese in the herbs. Cover with plastic wrap and store in the fridge until ready to serve.

Nutrition

Calories: 539kcal | Carbohydrates: 32g | Protein: 21g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 864mg | Potassium: 514mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1210IU | Vitamin C: 56.3mg | Calcium: 535mg | Iron: 2.1mg