Skip to page content

The Beach Day Board

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


  • assembly time


  • Serves


preparation & ingredients

1/2 lb. Goat Lady Dairy Providence

1/2 lb. Pecorino Oro Antico

4 oz. Vermont Salumi Fennel Salami

3.53 oz. Mitica Spanish Cocktail Minitub

4 oz. Georgia Sourdough Sea Salt Crackers

Chips of your choice


4 oz. Vermont Creamery Herb Goat Log

14.75 oz. Peppadews

1 head Garlic

1 small Orange

Kosher salt

1 lb. Murray's Young Manchego

3/4 cup Murray's Italian EVOO 750 ML.

Fronds from 1 fennel bulb


Chunk the Young Manchego into pieces roughly 1/2 inch in size.
Spoon soft VC creamery goat log into a piping bag or plastic bag with one tip cut off.
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.
Pipe roughly a teaspoon of the goat cheese into each peppadew pepper.
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.
Partially chunk the Pecorino Oro Antico and slice the Goat Lady Dairy Providence into rectangles.
Slice the Vermont Salumi Fennel Salami into coins


Discover Gifting & Hosting Essentials

Shop All

Other cheese boards