Summer Cheese & Fruit Board
Celebrate the holiday and stone fruit season with a cheeseboard that’s vibrant, fresh and indulgent. Juicy grilled nectarines pair beautifully with creamy mozzarella, and the peach and ginger compote brings out the best in mature cheddar and gouda. Add crisp slices of fresh plums and few simple extras, and you’ve got a stunning spread to serve this summer.
Ingredients
- Peach and ginger compote
- 4 peaches (about 550 g), peeled, pitted and cut into chunks
- 30 ml (2 Tbsp) brown sugar
- 15 ml (1 Tbsp) honey
- 15 ml (1 Tbsp) lemon juice
- 3 slices of fresh ginger
- 4 sprigs fresh thyme
- Grilled nectarines
- 4 nectarines, halved and pitted
- 10 ml (2 tsp) olive oil
- Balsamic reduction, for drizzling
To assemble
- 250 g plain chunky cottage cheese
- Mixed olives
- Assorted cheeses – white cheddar, gouda, mozzarella, camembert and chevin
- 3 plums, cut into wedges
- Crostini or baguette slices
- Italian cold meats like prosciutto and coppa
- Fresh thyme, to garnish
Method
- To make the peach compote place all of the ingredients into a saucepan.
- Stir over a medium heat to dissolve the sugar.
- Bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally, until the peaches are tender and the liquid is syrupy.
- Set aside to cool.
- Brush the cut side of the nectarines lightly with some olive oil.
- Heat a griddle pan and cook the nectarines cut side down for 5 minutes until charred and slightly softened.
- Transfer to the cheeseboard and drizzle with balsamic reduction just before serving.
- Remove the ginger from the peach compote and transfer to a small bowl.
- Scoop the cottage cheese into a bowl.
- Place the olives in a small bowl and arrange on a large serving board with the cottage cheese and compote.
- Arrange the cheeses on the board around the bowls. Add the fresh plum wedges, crostini and cold meats.
- Garnish with fresh thyme and serve immediately.