Thanksgiving Cheese Board

Ingredients

• 6 ounces brie
• 6 ounces Manchego cheese, sliced
• 6 ounces sharp white cheddar cheese, cubed
• 4 ounces goat cheese (we used this cranberry goat cheese log from Vermont Creamery!)
• 9 ounces hot sopressata salame
• 9 ounces genoa salame
• 1 sleeve plain water crackers
• 1 sleeve poppy & sesame crackers
• 1 whole wheat baguette, sliced and toasted
• 1/4 cup dried cranberries
• 1/4 cup walnut pieces
• 1/4 cup roasted almonds
• 1/4 cup marinated olives
• 1/4 cup apple butter
• 1/4 cup cranberry sauce
• 1/2 cup fresh arugula leaves

Instructions

1. 1

   Take cheeses out of the fridge: at least 30 minutes before you plan to serve so they can begin to come to room temperature. Slice any hard cheeses (like cheddar or manchego) before adding them to the cheese plate.

2. 2

   Arrange all ingredients on a large cutting board: or serving platter. We recommend arranging any small bowls you’ll be using first, then adding cheese, meat, and a few crackers.

3. 3

   Add small handfuls of nuts and fruit into any remaining open spaces, then fill the small bowls/jars you laid out before with your spreads (like apple butter and cranberry sauce) and olives.

4. 4

   Tuck some fresh arugula into any remaining spaces as a garnish, then serve immediately.