The Fiesta Board

The Fiesta Board

Fiesta Board
Cinco de Mayo has never been hotter! This bright, colorful platter features five of our best and most snackable cheeses, some delectably spicy charcuterie, and of course, fresh tortilla chips for a sublimely festive board that’s fit for any party.

Prep

  1. Remove cheeses from fridge one hour before serving.
  2. Triangle cut the Bayley Hazen Blue; slice the top off the Torta del Casar; Cut the Quesuco Ahumado di Liebana into rectangular slices; cube the Pepper Jack.
  3. Slice the Chorizo into coins.
  4. Triangle cut the Membrillo
  5. Melt the Don Froylan Queso Botanero in a Boska Griller.

Assembly

  • In the center of the board, place an empty jar, and created a shingled ring around the jar with the triangles of Bayley Hazen Blue. In the upper left corner of the board, place the wheel of Torta del Casar. In the upper right corner, create neat shingles of the Quesuco, and in the bottom right corner, place a pile of Pepper Jack cubes.
  • Drape the Speck diagonally between the Torta del Casar and Bayley Hazen Blue, so that it creates a ribbon touching the left and top edges of the board. Create a shingled pile of the Chorizo coins in the empty space in the top right corner of the board, fully surrounding the Quesuco shingles.
  • Shingle the Olive Oil Torta and Blue Corn Tortilla chips in a semi-circle around the Pepper Jack cubes.
  • To the left of the chips, create a neat, shingled pile of the Membrillo triangles.
  • In the empty bottom left corner of the board, pile the Rick’s Picks Mean Beans in a fanned-out wedge shape, extending from the left edge to the bottom edge of the board.
  • Fill the jar with the Jalapeno and Lime Chili Jam, and fill the empty spaces on the board with Marcona Almonds.
  • Place half a ripe avocado at the 5 o’clock position of the Bayley Hazen Blue ring. On the side of the board, place the Boska griller containing the melted Don Froylan Queso Botanero, and use the melted cheese to drape onto the tortillas.

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