This Ultimate Grazing Board is full of delicious appetizers including Pesto & Sun-Dried Tomato Marinated Burrata, Whipped Herbed Goat Cheese, Spicy Pickled Carrots, & Spicy Lemon Smashed Olives. There’s definitely something for everyone–salty, sweet, and spicy. All of the best flavor combinations. I love to create these kinds of boards as an easy appetizer for a last-minute get-together or even for a small dinner party. This type of board usually comes together in about 30 minutes and is so easy. When I make a grazing board, I always try to include at least one spread, something crunchy, and usually always olives. I always like to use fresh vegetables, fruit, and sliced charcuterie meat.
Pesto & Sun-Dried Tomato Marinated Burrata is just about one of the easiest appetizers you can make and it is beyond delicious on olive oil toasted bread. You can use mozzarella for this appetizer if burrata is not available, but believe me, you’ll want to search high and low for burrata. It’s so creamy and delicious and when you add pesto and sun-dried tomatoes you get an herby and sweet combination that is perfect.
For this toasted bread, I brushed a little olive oil on each slice and grilled the bread for 1-2 minutes on each side, until crispy and brown.
Whipped Herbed Goat Cheese is probably one of my favorite appetizer cheeses that I’ve ever served. It’s so easy to make and I just love the tanginess of the goat cheese paired with the herbs and little bit of crushed red pepper. I love this paired with the chorizo or with a tomato. So, so good.
These Spicy Pickled Carrots definitely give you an unexpected twist to your grazing board. Spicy, crunchy, and a little sweet. They are the perfect accompaniment to the other flavors of the boards. These need to be made ahead, but you’ll definitely want to keep a jar of these in your refrigerator for snacking. You can thank me later.
I also added our favorite Spicy Lemon Smashed Olives to this grazing board. I keep these in the refrigerator at all times and pull them out for parties or as a snack.
AuthorloulousucreDrain the burrata and add the pesto and olive oil. Stir to combine and allow to sit for at least 20-30 minutes.
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.
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.
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.
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.
Ingredients
Directions
Drain the burrata and add the pesto and olive oil. Stir to combine and allow to sit for at least 20-30 minutes.
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.
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.
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.
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.
Enjoy!
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