Meyer Lemon and Pickled Ramp Spring Cheese Board
Recipe Type: Appetizer
Celebrate the abundance of spring produce with a beautiful cheese board featuring candied Meyer lemons and pickled ramps.
For the cheese board:
  • Cheese:
  • Castello Extra Creamy Danish Blue
  • Castello Double Creme White
  • Grilled bread
  • Capicola ham
  • Candied meyer lemons (recipe below)
  • Sliced radishes
  • Spring peas
  • Small peppers
  • Mustard
  • Pickled ramps/ green onions (recipe below)
  • Watercress
For the candied meyer lemons:
  • 3 meyer lemons
  • 1 cup sugar
  • 1 cup water
For the pickled ramps/green onions
  • 1 lb ramps or green onions, cleaned and trimmed
  • 1 cup water
  • 1 cup white wine vinegar
  • 8 peppercorns
  • 1 bay leaf
  • 1-2 Tbsp sugar
  • ¼ tsp mustard seeds
  • Pinch of salt
  1. For the candied meyer lemons, sliced the lemons, with the rind on and set aside. In a medium saucepan, combine the water and sugar and bring to a boil. Stir until the sugar dissolves. Add the lemon slices and reduce to a simmer. Let the lemons gently simmer for 20-25 minutes. Then, let the lemons cool completely in the syrup. Remove them from the syrup after cooled and place on a wire rack to dry and let excess syrup drip off. Store in an airtight container in the fridge.
  2. For the pickled ramps, bring a large pot of salted water to a boil. Place the ramps in and cook for 2-3 minutes. Drain and place the ramps into a glass jar with a seal. For the brine, mix together the water, vinegar, peppercorns, bay leaf, sugar, mustard seeds, and salt in a saucepan and bring to a boil. Once the sugar has dissolved, remove from the heat and pour over the ramps in the glass jar. Seal and let come to room temperature, then place in the fridge and let sit for 2-3 days to develop the flavor.
Recipe by Honest Cooking at