Not all charcuterie boards need to include meat. This all-vegetarian board boasts “meaty” vegetables like marinated mushrooms and artichokes, as well as two hearty cheese dips and sharp feta to mimic the savoriness of a typical board with cured meat. It’s studded throughout with colorful vegetables like bell peppers, watermelon radish and cherry tomatoes for dipping. Rosemary crackers, crispy chickpeas and Marcona almonds add crunch and saltiness to round out the board.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 8 ounces cream cheese, at room temperature
- 1/2 cup mayonnaise
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- One 8-ounce jar piquillo peppers, drained and chopped
- 2 cups shredded Cheddar (about 8 ounces)
- 1 tablespoon sriracha
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 teaspoons fresh thyme leaves, chopped
- 2/3 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped chives, plus more for serving
- 8 ounces feta, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, sliced
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- One 8-ounce jar marinated artichokes, drained
- 8 ounces marinated mushrooms
- 4 ounces marinated pitted olives
- 1/2 cup crispy chickpeas
- 1/4 cup fig jam
- 5 baby carrots with stems, peeled, stemmed and cut in half lengthwise
- 3 mini cucumbers, quartered
- 2 watermelon radishes, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 12 ounces cherry tomatoes
- One 8-ounce wheel Brie, quartered
- 4 ounces sharp Cheddar, cut into 1/2-inch cubes
- 4 ounces manchego cheese, thinly sliced into triangles
- Rosemary crackers, for serving
- 1/4 cup Marcona almonds
- Fresh rosemary sprigs, for serving
Instructions
- For the pimento cheese dip: Combine the cream cheese, mayonnaise, garlic powder and onion powder in a medium bowl until smooth. Fold in the piquillo peppers, shredded Cheddar and sriracha. Refrigerate until chilled, about 30 minutes.
- For the caramelized onion dip: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onions and thyme and cook, stirring occasionally, until the onions are very soft and brown, about 20 minutes. Let cool to room temperature, about 10 minutes.
- Meanwhile, combine the sour cream, mayonnaise, Worcestershire, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl until smooth. Fold in the onion mixture and chives. Refrigerate until chilled, about 15 minutes.
- For the marinated feta: Combine the feta, olive oil, fennel seed, oregano, crushed red pepper flakes, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Chill until ready to serve.
- For the board: Transfer the pimento cheese dip, caramelized onion dip and marinated feta to medium ramekins or bowls and arrange them on a large board. Add the marinated artichokes, marinated mushrooms, olives, chickpeas and fig jam to separate ramekins or bowls and arrange them on the board. Fill in the space around the bowls with the carrots, cucumbers, watermelon radishes, red and yellow bell peppers, cherry tomatoes, Brie, Cheddar, manchego and rosemary crackers. Sprinkle the Marcona almonds over top and garnish the board with rosemary sprigs.