Since I started this website, I have been dying to do a cheese board on this blog. The thing is, cheese boards can be so expensive! Well, I got a couple tips and tricks for an easier, somewhat cheaper, delicious, and beautiful appetizer cheeseboard.
I present to you, the greek autumn cheese board!
So quick story behind this Greek autumn cheese board. I drove up to Anacortes to stay with the fam for the weekend on Thursday night and brought ALL the things to do some food photographing on Friday. Mom invited a couple peeps over to help us eat said cheese board and my type A, perfectionist self went CRAY cray trying to get the right shot!
I usually shoot in my little den right off the kitchen by the window and know exactly how to quickly get the right light. Well, my mom’s poor friends had to wait around while I figured out the lighting, dealt with the tripod, this, that and the other. You know, blog life. I felt SO bad! But eventually it was totally worth it because when I was finally finished, we drank a soon to be featured black sangria for literally hours outside on the back porch and dove into this cheese board. It was an absolutely fabulous way to spend a Friday afternoon! I thoroughly recommend it to anyone looking to relax and enjoy their day 👍🏻.
OK so about this Greek autumn cheese board. I’ve switched up some of the classic ingredients for some greek inspired ones, which helps add more fun flavors and lowers the price your appetizer platter a little bit. Instead of a goat cheese spread or slices of mozzarella, add a bowl of autumn inspired hummus! My favorite kind is a roasted bell pepper hummus, but you can totally grab your favorite brand from the store, top with it a few pepitas for the fall season feel and call it a day. Throw some pita chips on there and you’re good to go!
Another way to help the wallet? This Greek autumn cheese board is actually vegetarian! No meat in sight. You can always add some salami and prosciutto if you desire but honestly this particular platter doesn’t need it. We added some fresh cooked golden and red beets with just a sprinkle of parsley, pepper and salt as more filling option. Plus it’s great for fall colors!
We also went for honey drizzled dates and figs sprinkled with a little salt to add more substance and more Mediterranean style (and autumn!) ingredients.
After that, fill in your Greek autumn cheese board to your hearts content! Ours is chock full of pomegranate seeds, pistachios, walnuts, cranberries, apple slices, grapes, blackberries, and slices of your favorite inexpensive brick of cheese (my go to is Cheddar Tillamook).
Oh and don’t forget the kalamata olives and feta cheese! No Greek autumn cheese board is complete without some 😉. Now get snacking!Print
- Homemade or store bought hummus (I like roasted red bell pepper best but for autumn maybe try a pumpkin hummus!)
- Homemade or store bough pita chips or pita bread
- 1 bunch golden beets, greens removed
- 1 bunch red beets, greens removed
- About 1 cup pistachios, lightly salted
- About 1 cup walnuts, pecans (try out this candied version too!), and dried cranberries
- 1/2 cup pepitas, roasted and lightly salted
- 1 pomegranate, seeded
- 4–8 ounces feta cheese, crumbled
- 4–8 ounces cheddar cheese, sliced (I used Tillamook)
- 4–8 ounces Kalamata olives, pitted
- 8 ounces cup figs, halved
- 8 ounces dates
- 1–2 red apples, sliced (I like fuji or pink lady)
- 2–3 black grape bunches
- 4–8 ounces blackberries
- Olive oil, honey, roughly chopped parsley, salt and pepper for garnishes
Cook the Beets
- Add beets to a large pot* and cover with water with a pinch of salt. Bring to a boil over high heat and cook for about 40 minutes, until the beets are soft enough to pierce with a fork but not soft enough to break apart.
- Remove from heat and run under cool water. Peel off easily removable skin with your hands or a spoon and let cool.
- Slice into wedges and set aside until ready to plate.
Arrange the Cheese Board
- Plate sliced beets and sprinkle with some parsley, a pinch of salt and fresh ground black pepper.
- Plate figs and dates and drizzle with a little honey. Sprinkle with a pinch salt if desired.
- Plate hummus and drizzle with a little olive oil. Top with pepitas, some parsley and fresh ground pepper. For a touch of autumn red, sprinkle it a little ground paprika!
- Plate kalamata olives and feta cheese. Drizzle with olive oil and sprinkle with parsley and fresh ground pepper.
- Arrange pecans, walnuts, dried cranberries, pistachios, pita chips, apple slices, pomegranate, apples, grapes, blackberries and cheddar cheese slices as desired.
I actually cook the golden beets and the red beets separately (if the red beets bleed into the water at all they can dye the gold beets. but you definitely don’t have to!
Change the ingredients and their amounts around as much as you want! Want more cheese? Go for it! Not into dates? Switch them out for more figs or something entirely different!