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The Ultimate Grazing Board with Pesto & Sun-Dried Tomato Marinated Burrata, Whipped Herbed Goat Cheese, & Spicy Pickled Carrots

Yields1 ServingPrep Time30 minsTotal Time30 mins

For the pesto & sun-dried tomato marinated burrata:
 6 oz burrata
 ¼ cup pesto
 2 tbsp sun-dried tomatoes in oil, chopped
 ½ cup olive oil
 salt and pepper
For the whipped herbed goat cheese:
 4 oz goat cheese
 1 tsp herbs (¼ each of oregano, thyme, marjoram, and parsley)
 ½ tsp olive oil + more for drizzling
 red pepper flakes
For the spicy pickled carrots:
 4 large carrots, cut into fourths and about 4 inches long
 2 jalapeños, sliced
 ½ small sweet onion, sliced
 3 cloves garlic, sliced
 2 bay leaves
 2 sprigs of thyme
 1 cup apple cider vinegar
 ½ cup water
 1 tbsp dried oregano
More ideas for the grazing board:
 Spicy Lemon Smashed Olives
 cantaloupe wrapped with prosciutto , sprinkled with black pepper
 cherry tomatoes
 rosemary almonds
 caramelized pecans
 berries such as blackberries or raspberries
 sliced chorizo or sopressata
 crackers and toasted bread
To make the pesto & sun-dried tomato marinated burrata:
1

Drain the burrata and add the pesto and olive oil. Stir to combine and allow to sit for at least 20-30 minutes.

To make the whipped herbed goat cheese:
2

Place the goat cheese, herbs, and olive oil in a small bowl and whip with a small whisk. Drizzle with olive oil and sprinkle with crushed red pepper.

To make the spicy pickled carrots:
3

In a medium-sized bowl, combine the carrots, jalapeños, and onions. Distribute the vegetables between 2 clean largemouth canning jars, making sure there is at least 1/2 inch remaining at the top of each jar. Add 1/2 of the garlic, 1 bay leaf, and 1 thyme sprig to each jar.

4

Place the vinegar, water, salt, oregano in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt. Pour the hot brine into the jars, leaving 1/2 inch at the top. (You might not use all the brine.) Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

5

Place the lids over the jars and screw on the rings until tight. Let the jars cool at room temperature for at least 1 hour. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before opening.