Ultimate Vegetarian Cheese Board
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
From crunchy elements to sweet and savory bites, this is your guide to the ultimate vegetarian cheese board.
Cranberry Compote
  • 12 oz (340 g) bag fresh or frozen cranberries
  • 1 cup (235 g) sugar
  • ½ mandarine orange, sliced
  • Pinch of salt and pepper
Roasted Chickpeas
  • Click the link earlier in the post
The Rest
  • 1 apple, sliced and spritzed with lemon to keep color
  • Handful fresh medjool dates, pitted
  • ½ cup olives
  • ½ cup walnuts, toasted
  • Crackers (I used and loved Lesley Stowe Raincoast brand)
  • Cheese (I used a variety of Castello Havarti, Castello Danablu, and Castello Black)
  • Wine (I paired mine with Folie a Deux Pinot Noir)
Cranberry Compote
  1. Reserve a handful of the cranberries and combine the rest in a medium saucepan with the sugar and sliced mandarine orange (throw in the peel and all!) Heat over medium until the cranberries begin to soften, about 5 minutes, then increase the heat to medium/high and cook until the cranberries pop, about 5 more minutes. Remove the mandarine slices, mix in the reserved handful of cranberries, and season with salt and pepper to taste. Allow to cool to room temperature before serving.
Roasted Chickpeas
  1. Combine chickpeas, oil, and seasonings and lay onto a parchment paper-lined baking tray. Roast at 425 degrees F (218 C) for about 25 to 30 minutes, or until crisp.
The Rest
  1. Bring cheese close to room temperature before serving. For cleaner serving, slice the cheese before serving. For optimal "wow" factor" pile your tray high and enjoy with wine!
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/ultimate-vegetarian-cheese-board/