For your next Meat and Cheese Board, let your creativity run wild with colorful fruits, yummy cheeses, salty meats, crackers, candied Meyer lemons, chocolate, and delicious jam. As long as you know what to look for at the market, creating your own beautiful, unique, and crowd-pleasing Meat and Cheese Board is a breeze.
The first step in making a gorgeous meat and cheese board for your next special event or gathering is to head to your local market to find the best, most complimentary ingredients. Start with colorful dried and ripe fruits, such as apricots, strawberries, kiwis, and red grapes.
Choose at least one soft and one hard cheese, such as brie and cheddar, and salty, irresistible meats, such as salami, prosciutto, or French pâte.
Grab a jar of yummy fig jam, and don’t forget to add some breadsticks, crackers, and a French baguette to your overflowing cart. There are few times in life when we get to let our creativity run wild at the supermarket, so have fun with this artful process! You can follow my recipe, or you can simply adapt it to make it your own.
White wine is always a good choice to serve with all the delectable fruits, cheeses, meats, and nuts on your board. Candied Meyer lemons and a tangy lemon yogurt dip add a refreshing element that will make your guests swoon.
How to Make a Meat and Cheese Board
- For the candied Meyer lemons: Boil the water and sugar in a small saucepan. Once sugar has dissolved, add the sliced lemons to the saucepan and stir to combine. Simmer for 25-30 minutes. Allow the lemons to cool in the syrup. Remove the lemons carefully from the saucepan and let them dry on a wire rack. Transfer them to an airtight container such as a Mason jar to store in the fridge until ready to serve.
- For the lemon yogurt dip: Combine the Greek yogurt, lemon juice, garlic, salt, black pepper, chives, and basil in a small bowl. Refrigerate until ready to serve.
- Assemble: Put together the cheese board by placing the food around the yogurt dip on a cutting board or other food-safe surface.
Allow your guests to graze and help themselves. Before serving, don’t forget to snap a photo for your social media feed!
More Appetizer Ideas
- Soppressata Provolone Cones – An Easy Holiday Appetizer
- Bacon Wrapped Jalapeño Poppers
- Easy Edamame Recipe
- Honey Goat Cheese Crostini Recipe with Walnuts
- Hot Crab Artichoke Dip Recipe
- Olive Tapenade Recipe
If you try making this Meat and Cheese Board Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Meat and Cheese Board
Ingredients
FOR THE CANDIED MEYER LEMONS
- 4 meyer lemons
- 1 cup water
- 1 cup sugar
FOR THE LEMON YOGURT DIP
- 1 ½ cups plain Greek yogurt
- 1 small lemon juiced
- 5 cloves garlic - minced
- salt+pepper - to taste
- 2 tablespoon fresh chives - chopped fine
- 3 large basil leaves - finely chopped
FOR THE CHEESE BOARD
- 1 baguette - sliced
- Assorted crackers
- Red grapes
- Sliced strawberries
- Kiwis
- Oranges
- Fig Jam
- Radishes
- Assorted fresh herbs
- 2-4 of your favorite cheeses - I chose a brie, goat cheese, and two other sharp cheese blends
- Thinly sliced prosciutto
- Sliced salami
- Assorted nuts
- Olives
- Dried apricots and cranberries
- Dark chocolate chunks
- Candied Meyer Lemons - see below
- Lemon Yogurt Dip - see below
- 2-3 bottles of Wine - depending on number of people
Instructions
FOR THE CANDIED MEYER LEMONS
- In a medium saucepan, combine the water and sugar and bring to a boil. Stir the sugar until it has completely dissolved. Meanwhile, slice the lemons into thin slices. Once sugar has dissolved, add the sliced lemons to the sauce pan and stir to combine. Reduce heat to low and allow the lemons to simmer for 25-30 minutes. Remove from heat and allow the lemons to cool in the syrup. Carefully remove the lemons from the saucepan and place them on a wire rack to dry. Transfer to an airtight container and store in the the fridge until ready to serve.
FOR THE LEMON YOGURT DIP
- Combine all ingredients for the yogurt dip in a small bowl and stir to combine. Season with salt and pepper, to taste. Store in the refrigerator until ready to eat and serve along side the cheese board.
FOR THE CHEESE BOARD
- There is no real instruction for this part. Simply place the food on a big cutting board or other food-safe surface and allow people to help themselves. Have fun!
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Hi Jess, the best part about reading your blog is when I read about your mother encouraging you to express your talent, the saying was right when it said that “mothers knows best” Congrats and thanks for this post!