This plentiful vegetarian cheese, fruit and veggie tray is so hearty and satisfying that you won’t even miss the meat. Fresh produce like tender baby carrots, snap peas, broccolini and berries are paired with lighter-tasting cheeses that have fragrant floral, fruity and citrusy flavors. Sweet preserves, wildflower honey, assorted crackers and mixed nuts help provide endless flavor combinations that your guests are sure to enjoy.

Cheese Ingredients

4 oz. fresh chevre
4 oz. blueberry chevre
3 oz. wedge soft blue cheese
2 oz. wedge elderflower cheddar
2 oz. wedge Alpine blossom cheddar
8 oz. fresh mozzarella pearls
4 oz. whole milk ricotta, whipped
8 oz. burrata

Produce Ingredients

1 cup sugar snap peas
12 fresh baby rainbow carrots, peeled
12 fresh radishes
1 cup fresh green beans
1/2 lb. fresh broccolini
1 cup fresh blueberries
1 cup fresh strawberries

Accompaniment Ingredients

1 comb honey
1/4 cup wildflower honey
1/2 cup strawberry preserves
1/2 cup apricot preserves
1/2 cup blueberry preserves
1 cup assorted candied nuts
4 boxes (6.5 oz. each) assorted crackers for serving (we also like Melba toasts)
olive oil, for drizzling
fine grain sea salt
freshly ground pepper

How to Arrange the Cheeses

Arrange cheeses on a large cheese board, platter or tray. Place soft cheeses, like mozzarella balls, whipped ricotta and burrata in separate bowls. Place cheese knives and/or spreaders near each cheese.

Place Produce in Bowls

Wash and dry all fresh produce. Arrange them around the cheeses. Use bowls or small plates to anchor similar veggies together.

What Else to Include on a Charcuterie Board?

The right accompaniments can take your grazing platter from plain to perfect. Make sure to include toppings — sweet and savory — plus an assortment of crackers, breads and nuts.

Place the comb honey on a small saucer or on a plate with other sweet cheese, such as the blueberry chevre. Drizzle the whipped ricotta with the wildflower honey. Place preserves within small jars with spoons around the cheeses or beside the board. Fill small ramekins with nuts and place them on the board. Arrange crackers and Melba toasts around the cheeses. Drizzle the burrata with extra virgin olive oil, and season with pinches of salt and pepper.

Cook’s tip: Moving a full cheese board can jostle and ruin your careful arrangement, so it’s a good idea to build your board where you’ll be serving it.