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Stone Fruit Season Board by Emily Delaney

Stone Fruit Season Board by Emily Delaney

Stone Fruit Season Board

Yield: Serves 4

Ingredients

 

Marinated Chèvre, recipe follows

Burrata cheese

Mascarpone

Prosciutto

Apricots

Basil

Cherries

Plums

Nectarines

Peaches

Plumcots

Thyme

Baguette

Flatbread crackers

Fruit & Nut crisps

Marcona Almonds

Balsamic glaze

Honey

Peach jam

 

Directions

  1. Prep: Wash, dry and prep all produce. Slice the baguette. Add the jam, mascarpone, honey, chèvre and balsamic glaze to small bowls.

  2. Build: Arrange ingredients on the board.

  3. Serve: Enjoy immediately or cover and refrigerate until 20-30 minutes before serving.

 

Marinated Chèvre

Yield: Serves 4

Ingredients

 

225 gram log plain chèvre

Fresh thyme

Fresh oregano

Fresh rosemary

1/2 teaspoon whole peppercorns

Pinch red chili flakes

1/2 teaspoon lemon zest

Sea salt

Extra-virgin olive oil

 

Directions

  1. Using a sharp knife or unflavoured dental floss, slice the chèvre into 1” cubes. Place cubes in a jar, leaving a little bit of headspace.

  2. Add the thyme, oregano and rosemary sprigs to taste or about 6 sprigs each. Add the peppercorns, chili flakes, lemon zest and a pinch of salt.

  3. Pour olive oil into the jar to completely cover cheese.

  4. Seal jar. Marinate for 1-2 hours at room temperature or up to 1 week in the fridge. Bring to room temperature 1-2 hours before serving.

 

For all the items you need to create this recipe, click here

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