Ingredients

The following ingredients have 12 Servings
  • 1 pound mini mozzarella balls, sometimes called mozzarella pearls
  • 1/4 cup olive oil
  • 1 Tablespoon chopped fresh thyme
  • 1 Tablespoon minced fresh chives
  • 2 Teaspoons chopped fresh oregano
  • 1/4 Teaspoon sea salt
  • 1/2 Teaspoon chili flakes
  • 1/4 Teaspoon freshly ground black pepper
  • 1/2 cup fresh soft goat cheese
  • 1 Tablespoon chopped fresh basil
  • 1 Tablespoon minced fresh chives
  • 1/2 Teaspoon freshly ground black pepper
  • 1 – 8 ounce bag mini sweet peppers, about 12
  • 3-4 ounces thinly sliced prosciutto
  • 1 small melon, cantaloupe or tuscan
  • Reduced balsamic vinegar
  • 1 small wheel of brie cheese, 8 ounces
  • 2-3 thick slices of aged cheddar, 4-5 ounces
  • 8-10 ounces thinly sliced mixed salami, I used genoa, peppered salami, and coppa
  • 1 small cucumber, sliced, 6 ounces
  • Crackers or crusty bread, 1 used 1 pound gluten free crackers
  • 1-2 cups of cherries, berries, or stone fruit
  • 1 cup sliced cherry tomatoes
  • Sprigs of fresh herbs: chives, basil, and thyme

Instruction

  • Mix together all the ingredients for the marinated mozzarella, and refrigerate at least 8 hours, overnight is even better. Let the mozzarella sit at room temperature to melt the olive oil for about 20 minutes before serving.
  • For the marinated goat cheese, mix/mash together all the ingredients until combined. Serve it immediately or refrigerate for up to 1 day before serving.
  • Grill the mini sweet peppers over medium heat until softened with grill marks. They can be added directly to the cheese board or refrigerated until serving.
  • Cut the melon in half, remove the seeds, and cut it into thin wedges, carefully removing the skin. Wrap each melon slice in a piece of the sliced prosciutto.
  • Place all the the prepared ingredients onto a large platter(s) or a large board that’s food safe. Scatter a few sprigs of herbs in and around the different ingredients and serve immediately.