As you all know by now; I could live off of fruit and cheese plates. They are the perfect addition to any summer gathering, picnics, cookouts, beach trips, you name it. I assembled this fruit and cheese board for a Fourth of July Cookout I went to. Read on for the how to plus bonus recipe; Rose Sangria Popsicles!
-I included a hard cheese, a semi soft, and a soft cheese.
-I cut the a block of cheddar length wise to make two skinnier blocks,
then I cut stars into the cheddar (saved the excess for weekday snacks).
-For semi soft I used Saint Andre, similar to Brie but with a slightly firmer texture.
-And for soft I used goat cheese.
-Fresh, Dried, and since this was a cookout, Grilled.
-For Fresh I picked Strawberries and Blueberries. Patriotic AF and seasonal.
-For dried I sprinkled dried cranberries over the goat cheese. (so yum!)
-For grilled I used pineapples cut into stars;
I cut the top and bottom off of a pineapple. Sliced off the sides,
then cut into slices. Then cut each into stars. Which I then grilled.
I served some on the board, and extras on skewers.
-More on grilled fruit here!
I served on my stunning stone slab. I purchased it from Boston Public Market from American Stone Craft, they use locally sourced stones. Seriously one-of-a-kind beautiful pieces.
Rose Sangria Popsicles.
Nicole, who hosted this cookout also made some Rose Sangria Popsicles,
and they were so cute that I just had to share.
Your favorite Rose.
Fresh fruit of your choice.
Lemon and Lime Juice.
Put the ingredients in a popsicle mold and freeze over night!