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


Green Goddess Compound Butter:


  • 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:


To Make The Green Goddess Compound Butter:

  1. Combine the shallot, vinegar, and a big pinch of the salt in a small bowl. Let sit while you chop the herbs.
  2. 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:

  1. 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.
  2. 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:

  1. 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!

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