The Beach Day Board
The Beach Day Board
A bright spread for a day in the sun
Surf’s up with this picnic platter that’s made for a day out on the sand. For this board, we’ve chosen firm, crumbly cheeses that won’t melt in the heat, and put together a few bright and simple original recipes to turn a basic snacking spread into a gourmet feast. To bring on the flavor, we’ve made Marinated Young Manchego, sweet Stuffed Peppadews, and a refreshing salad filled with cool labne and chili crisps that you can eat with your hands--no utensils required. Customize your own version of our Beach Day Board with your choice of chips, fruit, or your favorite summer bites.
- Prep Time : 4 hr
- Assembly Time : 15 min
- Total Time : 4 hr 15 min
- Serves: 4-6
Components
- CHEESE
- 1/2 lb. Pecorino Oro Antico
- 1/2 lb. Goat Lady Dairy Providence
- MEAT
- 1 ea. Vermont Salumi Fennel Salami, 4 oz.
- ACCOMPANIMENTS
- 1 ea. Mitica Spanish Cocktail Minitub, 3.53 oz.
- 1 ea. Georgia Sourdough Sea Salt Crackers, 4 oz.
- Chips of your choice
- Grapes
- MARINATED YOUNG MANCHEGO
- 1 lb. Murray's Young Manchego
- 3/4 cup Murray's Italian EVOO 750ML
- 1 head Garlic
- 1 small Orange
- Fronds from 1 bulb fennel
- Kosher salt
- STUFFED PEPPADEWS
- 1 jar Peppadews 14.75 oz
- 1 ea. Vermont Creamery Herb Goat Log 4 oz
- SALAD WITH LABNE CHILI CRISP DIPPING SAUCE
- 1 1/2 cups Victor's Labne 16 oz
- Young romaine or butter lettuce
- 2 Tbsp. Chili crisp
- Kosher salt
- 2 Scallions, sliced
Prep
- For the Marinated Manchego
- Chunk the Young Manchego into pieces roughly 1/2 inch in size.
- Toss with 1/4 cup of Murray's olive oil, slivers of orange rind, orange zest, cracked black pepper and thyme sprigs.
- Allow to marinate in the refrigerator for at least 4 hours before serving.
- For the Stuffed Peppadews:
- Spoon soft VC creamery goat log into a piping bag or plastic bag with one tip cut off.
- Pipe roughly a teaspoon of the goat cheese into each peppadew pepper.
- For the Salad with Labne Chili Crisp Dipping Sauce:
- Spoon the labne into a serving dish and drizzle with the chili crisp.
- Wash the romaine lettuce and separate each leaf to serve. Use the lettuce cups to dip.
- For the Board:
- Partially chunk the Pecorino Oro Antico and slice the Goat Lady Dairy Providence into rectangles.
- Slice the Vermont Salumi Fennel Salami into coins
