Appetizers

Green Goddess Spring Cheese Board

This vibrant green cheese board features all the spring veggies and herbs! This hearty board is simple enough to make on a weeknight for a snacking dinner and elegant enough to serve as a starter for a spring gathering.

April 22, 2024

By Vermont Creamery

Ingredients

Green Goddess Compound Butter:

1 teaspoon minced shallot
½ teaspoon white wine vinegar
⅓ teaspoon salt, divided use, plus more as needed
8 tablespoons Vermont Creamery Unsalted Cultured Butter
1 tablespoon each: finely chopped chives, tarragon, dill, and parsley

Veggies:

4 ounces asparagus spears
1 tablespoon olive oil, plus more for roasting the asparagus
3 baby artichokes, trimmed and cut in half lengthwise
1 tablespoon Vermont Creamery Unsalted Cultured Butter
1 small cucumber, sliced
3 celery stalks, cut into sticks
leaves from 1 head endive
1 cup snap peas

Cheese and Other Goodies:

3 hard boiled eggs, peeled and cut in half
½ cup green olives
4 ounces assorted crackers, such as flatbread crackers and almond flour crackers
1 log Vermont Creamery Herb Goat Cheese, at room temperature
1 Vermont Creamery Coupole, at room temperature
1 Vermont Creamery Cremont, at room temperature
½ cup Marcona almonds
½ cup shelled pistachios

Directions

To Make The Green Goddess Compound Butter:

Combine the shallot, vinegar, and a big pinch of the salt in a small bowl. Let sit while you chop the herbs.
Place the soft butter in a medium-sized bowl and beat with a wooden spoon until smooth, 30 seconds. Add the marinated shallot, the remaining salt, and the chopped herbs and stir until well combined. Swirl the herb butter into a small bowl and set aside until needed.

To Prep The Veggies:

Trim the asparagus and cut the spears in half crosswise. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the spears and cook, turning them frequently, until golden in places and firm-tender, 3 minutes. Season with a big pinch of salt and remove from the pan.
Melt the 1 tablespoon butter in the same skillet and add a big pinch of salt. Add the artichokes cut-side down, lower the heat, and cook until golden on the first side, 2-3 minutes. Turn the artichokes and continue cooking until tender, 2-3 more minutes.

To Make the Cheese Board:

To build the board, place the cheeses on a large serving platter. Add bowls of nuts, olives, olive oil, and the herb butter. Add the veggies, crackers, and eggs, fanning out the components. Enjoy!