This cheese board features all of the best parts of spring: creamy and tangy cheese, pickled vegetables, candied meyer lemons (you must make these!), and grilled bread to scoop everything up with. I have two simple and quick recipes for the pickled ramps/green onions and candied meyer lemons which go perfectly with the cheese. While candied lemons may seem like an odd choice, I always love to include something sweet on my cheese board, and because I just can’t get enough of them right now, they turned out to be the best accompaniment. I chose two different kinds from one of my go-to cheese brands, Castello to feature on this board. I used a creamy Danish blue and a double creme white because I thought they paired best with my accoutrements, but Castello has a huge variety of crafted cheeses so pick whichever looks best to you – they’re all delicious!
And, if you’re going to make an epic cheese board, then you must include a good wine. I used a Zinfandel and Chardonnay from Folie a Deux which paired perfectly with the cheeses.
If you need a fun appetizer (or let’s be honest, dinner) this spring, then a cheese board featuring the best parts of the season is your answer.
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Meyer Lemon and Pickled Ramp Spring Cheese Board
- Total Time: 35 minutes
- Yield: 1 cheese board
Description
This vibrant spring cheese board features creamy cheeses, candied Meyer lemons, and pickled ramps, perfect for celebrating the season’s fresh produce.
Ingredients
- Extra Creamy Danish Blue cheese
- Double Creme White cheese
- Grilled bread
- Capicola ham
- Candied Meyer lemons
- Sliced radishes
- Spring peas
- Small peppers
- Pickled ramps or green onions
- 1 cup water (for candied Meyer lemons)
- 1 cup sugar (for candied Meyer lemons)
- 3 Meyer lemons, sliced with rind on (for candied Meyer lemons)
- 1 cup white vinegar (for pickled ramps)
- 1 cup water (for pickled ramps)
- 1 tablespoon sugar (for pickled ramps)
- 1 tablespoon salt (for pickled ramps)
- 1 bunch ramps or green onions, cleaned and trimmed (for pickled ramps)
Instructions
- To make the candied Meyer lemons, slice the lemons with the rind on and set aside.
- In a medium saucepan, combine 1 cup of water and 1 cup of sugar. Bring to a boil, stirring until the sugar dissolves.
- Add the lemon slices to the saucepan and reduce the heat to a simmer. Cook for about 15 minutes, until the lemons are translucent.
- Remove the lemons from the syrup and let them cool on a wire rack.
- For the pickled ramps, combine 1 cup of white vinegar, 1 cup of water, 1 tablespoon of sugar, and 1 tablespoon of salt in a saucepan. Bring to a boil.
- Place the cleaned and trimmed ramps in a heatproof jar or container.
- Pour the hot vinegar mixture over the ramps, ensuring they are fully submerged. Let them cool to room temperature, then cover and refrigerate for at least 2 hours before serving.
- To assemble the cheese board, arrange the cheeses, grilled bread, capicola ham, candied Meyer lemons, sliced radishes, spring peas, small peppers, and pickled ramps on a large platter or board.
- Serve with a selection of wines, such as Zinfandel and Chardonnay, for a complete pairing experience.
Notes
Candied Meyer lemons add a sweet contrast to the savory elements on the board. Pickled ramps can be made ahead and stored in the refrigerator for up to two weeks. Use any variety of Castello cheese to suit your taste. Pair with a Zinfandel or Chardonnay for a perfect wine accompaniment.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8 grams
- Sodium: 350 mg
- Fat: 9 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 25 mg
Frequently Asked Questions
How do I make the candied Meyer lemons for the cheese board?
To make candied Meyer lemons, slice the lemons thinly and simmer them in a mixture of water and sugar until they become translucent and syrupy.
What is the best way to pickle ramps for this cheese board?
For pickled ramps, combine vinegar, water, salt, and sugar in a pot, bring it to a boil, and pour the mixture over cleaned ramps in a jar, letting them sit until they cool.
What types of cheese work best with the candied Meyer lemons and pickled ramps?
A creamy Danish blue and a double creme white cheese are great choices, as their flavors complement the sweetness of the candied lemons and the tanginess of the pickled ramps.
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