You knew it was coming. The most epic Thanksgiving Cheese Board to kick start the Thanksgiving feast!
In the grand scheme of Thanksgiving, easy to prep parts of the meal are the way to go. I love a shortcut on a day when there are 10+ items on the menu. This Thanksgiving Cheese Board requires zero cooking, per usual, and really is just a collection of some of my most favorite things artfully arranged. Ready – let’s break it down! I’ll probably pair this down by 1/2 this year for JUST Thomas and I! Yolo.
There are lots of cheeses and meats, plenty of olives, dried fruits, crostini, bread sticks, nuts, pickled things, mini apples and persimmons. I went for a bit of a darker theme this year to match the full table spread, which means there’s a lot of orange on there in the way of persimmons and mimolette cheese! I added a variety of crackers (just grabbed a few various crackers from Trader Joe’s and Whole Foods that varied in color) plus some castelvetrano olives and a mixture from my favorite olive bar. I threw some honeycomb on top of a wheel of brie and some candied nuts on top of a triple creme. AND some marinated artichoke hearts. Simply drain the canned artichoke hearts and toss them with a vinaigrette and boom.
Basically it’s everything anyone could want! Have at it, and tag me in your pics when you make it at home!
Thanksgiving Cheese Board
- 1 cup Olives I used castelvetrano, and a mixed olive concoction from Whole Foods
- 6 ounces Thinly Sliced Prosciutto
- 6 ounces Thinly Sliced Salami
- 1/2 cup Marcona Almonds
- 1/2 cup Candied Walnuts
- 5 kinds of assorted cheeses (triple creme, brie, mimolette, manchego and a blue)
- 1 piece Honeycomb
- 1/2 cup Spiced Cashews
- Various Crackers
- 1/2 cup Marinated artichokes
- 2 whole Persimmons
- 1 cup Dried fruit
- Arrange everything on a large platter in small groupings. Serve immediately.