Ingredients
ounces 61⁄2 vegan chive cashew cheese
1 wedge (41⁄2 ounces) cave aged blue
in cheese, cut half horizontally
4 ounces goat cheese with
chocolate chips or cranberries
4 ounces medium cheddar, thinly sliced
7 garlic stuffed green olives
3 ounces raspberry marionberry or
raspberry fruit spread
1 jar (2 ounce) Meyer lemon honey
2 clementines, sectioned
1 Granny Smith apple, thinly sliced
cup 3⁄4 blackberries
3 in Medjool dates, sliced half
12 dried tangerines
10 crostini
6 pita crackers
cup 1⁄2 dill pickle almonds
cup 1⁄4 mixed nuts
cup 1⁄4 coconut cashews
cup 1⁄4 shelled pistachios
Fresh basil leaves, for garnish
Directions
Step 1
1. Place the chive cheese, blue cheese, on the board
Step 2
2. Fill ramekins with the olives and fruit spread. Place them on the board along with the honey jar.
Step 3
3. Add the clementines, apples, and blackberries. Fill in the gaps with the dates, dried tangerines, crostini, crackers, almonds, mixed nuts, cashews, and pistachios.
Step 4
5. Garnish with fresh basil and sage leaves.
Step 5
Add a dipper to the honey, if desired.
