I have your Memorial Day plans right here.
This board features two whipped feta variations — a vivid beet whipped feta and a creamy avocado whipped feta — arranged with seasonal produce and a selection of cheeses and accoutrements. It’s an easy, colorful spread that comes together quickly and pairs beautifully with rosé for the unofficial start of summer.
The avocado whipped feta isn’t brand new — I first made it alongside marinated and grilled vegetables — but the beet whipped feta is a fresh addition. The beet version gives the feta a naturally bright pink hue and a subtle earthy sweetness that’s irresistible. If you’re not into beets, this might be the hill we disagree on.
The rest of the board leans into late-spring flavors. I included grilled artichokes and artichoke bruschetta, which are both excellent on crackers or toasted baguette slices.
Eddie quickly grilled some purple asparagus with olive oil, salt, pepper and a splash of balsamic. The asparagus turned green on the grill, which ruined my purple-and-pink color scheme dreams, but it still tasted amazing.
Fresh cherries and strawberries add color and sweetness. Cherries can be expensive in early season, but they’re absolutely worth it when they’re good — and they pair perfectly with the salty cheeses.
The cheese selection is a mix of favorites and crowd-pleasers. I love Humboldt Fog for its tang and texture; it’s pasteurized, so it’s safe to enjoy as long as it hasn’t been left out too long. I also include a merlot-soaked or rum-infused cheese from Sartori that always gets the most compliments. A blueberry-vanilla rolled goat cheese or a blueberry-studded stilton adds a fruity contrast that guests adore.
I kept this board meat-free, but compensated with gorgonzola-stuffed olives, roasted almonds, honeycomb, and fig jam. Honeycomb is always a showstopper; guests are curious and it’s delicious drizzled over cheese.
For crackers and bread, I rely on crunchy pita crackers (Trader Joe’s version is addictive), thin crostini (sliced baguette brushed with olive oil and herbs then baked), and hard breadsticks — the perfect vehicles for all the spreads and cheeses.
After many cheese plates over the years, I’m almost at the point where Eddie agrees this can be dinner. It’s taken about 45 boards and six years to get here.
A Late Spring Cheeseboard with Beet Whipped Feta
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Ingredients
beet whipped feta
- 8 ounces feta cheese crumbled and at room temperature
- 1/3 cup chopped cooked beets or 1 small cooked beet
- 1 tablespoon olive oil if needed
- fresh herbs for topping
avocado whipped feta
- 8 ounces feta cheese crumbled and at room temperature
- 1 avocado cubed
- 1 tablespoon olive oil if needed
- fresh herbs for topping
cheese board
- cypress grove humboldt fog cheese
- merlot soaked parmesan or cheddar
- blueberry goat cheese or stilton
- gorgonzola stuffed olives
- grilled or marinated artichoke hearts
- artichoke bruschetta
- fresh cherries
- fresh strawberries
- fresh radishes whole or sliced
- honeycomb or honey
- fig jam
- hard breadsticks
- pita crackers
- buttered herb crostini
- roasted almonds
Instructions
beet whipped feta
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Add most of the crumbled feta to a food processor and pulse until only small crumbs remain. Add the cooked beets and puree for 4 to 5 minutes, scraping down the sides as needed, until the mixture is very creamy. Add olive oil if the texture needs loosening. Serve topped with extra feta crumbles and fresh herbs.
avocado whipped feta
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Add most of the crumbled feta to a food processor and pulse until small crumbs remain. Add the avocado and puree for 4 to 5 minutes, scraping down the sides when necessary, until the feta is creamy and smooth. Add olive oil if needed. Serve topped with extra feta crumbles and fresh herbs.
cheese board
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Arrange the whipped fetas, cheeses, fruits, olives, nuts, spreads and breads on a large board. Use small bowls for loose items and vary heights and textures to create an inviting display.
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