Every season has its special dishes that you crave. In the spring, it’s usually deviled eggs, fresh veggies, and pimento cheese. All of these dishes scream spring gatherings to me so I decided to pair these traditional favorites together to create the ultimate spring cheese board! Here is a quick rundown of what I used while preparing this small feast.
First things first, I had to choose a board to display all the goods. Always keep in mind the size of the board and how much it will hold while planning your presentation. For this, I chose this round cutting board to do the trick.
When picking cheeses for a cheese board I like to use a soft cheese (usually triple creme brie), a robustly flavored cheese like Roquefort, and firm cheese like cheddar or manchego. (My friend Natalie’s pimento cheese recipe is listed further down and it’s amazing)
For the transportation of the cheese to mouth, I use a simple water cracker and/or my favorite crisps by 34 degrees. In this case, I only used water crackers and added some pecans. Proscuitto was an extra layer of flavor to the cheese and crackers.
The fresh crudites (veggies) bring sensational pops of color to the mix. I used kale leaves as a buffer for the deviled egg boats (see recipe below) and the brie as these tend to get a little messy. Rainbow carrots, asparagus, radishes, and salad peppers make great for dipping into ranch or hummus.
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DEVILED EGG BOATS
- 5 EGGS
- 1/4 CUP MAYO
- 1 TSP. YELLOW MUSTARD
- 1 TSP. SWEET RELISH
- SALT AND PEPPER
- BLUE CHEESE CRUMBLES
- ENDIVE LEAVES
ADD WATER TO A MEDIUM SIZED SAUCEPAN AND BRING TO A BOIL. GENTLY LOWER THE EGGS INTO THE WATER WITH A SPIDER SKIMMER OR WIRE BASKET. LOWER HEAT TO BRING THE WATER TO A SIMMER AND CONTINUE TO COOK FOR 15 MINUTES. ONCE EGGS ARE DONE, PLACE THEM IN AN ICE WATER BATH AND LET SET FOR ABOUT 5 MINUTES.
SLICE PEELED EGGS IN HALF (LENGTHWISE). SCOOP OUT EGG YOLKS AND ADD TO A SMALL BOWL. ADD THE REMAINING INGREDIENTS TO THE BOWL EXCEPT FOR THE PAPRIKA, THAT WILL BE USED LAST. MIX ALL INGREDIENTS WELL UNTIL SMOOTH GETTING RID OF LUMPS. PLACE MIXTURE IN A PIPING BAG WITH A STAR TIP FOR PRETTY PRESENTATION OR SIMPLY SCOOP AND SPOON ONTO EGG WHITES AND LIGHTLY SPRINKLE WITH PAPRIKA AND BLUE CHEESE CRUMBLES. PLACE ON FRESH ENDIVES.
NATALIE'S PIMENTO CHEESE
- 16 OZ. WHITE EXTRA SHARP CHEESE (SHREDDED)
- 1/2 CUP PECANS (CHOPPED)
- 1-2 TBSP. PICKLED JALAPENOS (DICED)
- 4 OZ. PIMENTOS (DRAINED AND DICED)
PRE-HEAT OVEN TO 350 DEGREES. PLACE PECANS IN A SINGLE LAYER ON A BAKING SHEET AND TOAST FOR 5 MINUTES. DEPENDING ON YOUR OVEN'S HEAT DISTRIBUTION, YOU MAY WANT TO TOAST THEM A FEW MINUTES MORE OR LESS AND CHECK THEM FREQUENTLY AS THEY WILL BURN QUICKLY. ONCE PECANS HAVE TOASTED, ALLOW THEM TO COOL AND ROUGHLY CHOP. SET THEM ASIDE FOR LATER.
WHILE PECANS ARE TOASTING, GRATE CHEESE IN A FOOD PROCESSOR AND PLACE IN A MEDIUM SIZED BOWL. DRAIN AND STRAIN PIMENTOS TO GET AS MUCH OF THE JUICES OUT AS POSSIBLE AND DICE ANY CHUNKY PIECES. DICE JALAPENOS AND ADD TO BOWL.
ADD MAYO AND A LITTLE JALAPENO JUICE. I WOULD START WITH 2 TSP. DEPENDING ON HOW SPICY YOU LIKE IT. ADD PECANS AND GENTLY MIX ALL INGREDIENTS LEAVING A CHUNKY CONSISTENCY. TASTE TEST AND ADD MORE MAYO OR JALAPENO JUICE TO YOUR LIKING.
This board would be the perfect complement to a spring brunch or Easter holiday. I hope you enjoyed this post and use these recipes for your next spring fling!
Cheers- Ashley Nicole