How to make the best goat cheese board

You know those viral butter boards? Well how about a goat cheese board? A big board slathered with yummy tangy goat cheese and various toppings is a great appetizer for the holidays or getting together with friends! Scroll down to see how to make the best goat cheese board.

And all of you charcuterie lovers are in for a real treat today! Because I am participating in a blog hop all about different kinds of charcuterie boards. If you are coming from Tammy from The White Lilac Farmhouse, welcome, and I hope you stick around! Also, how perfect is her hot chocolate board?

Get ready to pin or save all of these charcuterie board ideas.

And as always, I love to see what you create, so be sure to tag me on Instagram @ourtiny_nest!

How to make the best goat cheese board

You will need:

• a large board
• goat cheese (I used 2 logs)
• toppings

When choosing toppings you can pick whatever you want but here are some things that I think are great options:

• nuts
• dried fruits (aprciots, cherries, cranberries)
• jellies, preserves or an apple/pumpkin butter
• cured meats
• fresh herbs
• drizzle with honey, balsamic glaze, olive oil
• serve with some crackers, pita chips, or crostini

I chose to make a trio of different flavors so there’s a variety but you can do whatever you’d like!

Here is my recipe:

You will want to start by taking your goat cheese out of the refrigerator and allowing to get to room temp to make it easy to spread. Using a spoon or spatula, spread onto your board. Divide the board into 3 sections lengthwise. In the first section, top with dried cherries, dried apricots and nuts. Drizzle with honey. In the middle, top with some pepper jelly. On the last section, top with blackberries, chopped basil, grated lemon and drizzle with balsamic glaze. Doesn’t this look delicious???

My friend Wendy made the best Christmas morning breakfast board. Click here to go to her next!

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And for more charcuterie board inspiration, check out all of these ideas from my friends below.