Local Goat Cheese Cheese Board Recipe

Prepare cheese

Remove both goat cheeses from the refrigerator at least 20–30 minutes before serving so they come to room temperature and soften. Place the 8 oz fresh chèvre in a small bowl and break it up slightly with a spoon so guests can easily schmear it. Leave the soft ripened goat cheese whole or slice into wedges for easy serving.

Finish cheese

Drizzle the broken-up chèvre with 1 tablespoon of honey and 1 teaspoon olive oil, sprinkle 1/2 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper over the cheeses. Reserve remaining honey for the board if you want an extra drizzle option.

Prep olives and eggs

Pat the stuffed green olives dry with a paper towel. Crack two eggs into a shallow bowl and whisk lightly; use the other two eggs whole in a small skillet for frying (see step below). Place flour in one shallow bowl and panko mixed with grated parmesan and 1/4 teaspoon salt in a second shallow bowl.

Bread the olives

Working in batches, toss olives briefly in the flour to coat, dip into the whisked egg to wet, then dredge in panko mixture pressing to adhere. Place breaded olives on a plate while you heat the oil.

Fry olives

Pour about 1/2 to 1 cup neutral oil into a small heavy skillet to reach roughly 1/2 inch depth. Heat over medium-high until shimmering and a small breadcrumb sizzles (about 350°F if using a thermometer). Fry the olives 2–3 minutes, turning so they brown evenly, until golden and crisp. Transfer to a paper-towel-lined plate and sprinkle lightly with the remaining 1/4 teaspoon salt.

Make fried eggs (Worm-style)

In a separate nonstick skillet, add 1 teaspoon olive oil or a little of the frying oil and heat over medium. Crack remaining two eggs into the pan. For a 'worm' effect (a long yolk trail when broken), fry until whites are set at the edges but yolks still runny, about 2–3 minutes. Tilt the pan slightly and spoon hot oil over the whites to set them without overcooking yolks. Alternatively, fry until whites are fully set but yolks remain soft. Season eggs to taste with a pinch of salt and pepper.

Assemble fried olive + egg combo

Arrange the fried olives near the fried eggs on a small plate or directly on the board with tongs. Guests can break the eggs so runny yolk mingles with olives and cheese on toast.

Arrange 6 oz of thinly sliced Creminelli salami in loose folds or rolled slices on the board to create volume. Place cornichons/pickles in a small bowl or pile beside the salami. Scatter marcona almonds or roasted nuts in a small pile. These provide salt, acid, and crunch to balance the creamy cheeses.

Grill bread

Preheat a grill pan or skillet over medium-high heat. Brush both sides of the baguette slices lightly with 2 tablespoons extra-virgin olive oil. Grill slices in batches 1–2 minutes per side until golden char marks appear and bread is crisp but still slightly chewy inside. Alternatively, toast under a broiler for 1–2 minutes per side, watching closely.

Finish board

Place the cheeses, fried olives and eggs, salami, pickles, nuts, and grilled bread on a wooden board or platter. Garnish with the remaining honey in a small jar, fresh thyme or rosemary sprigs, and an extra drizzle of olive oil over the soft ripened cheese if desired. Provide butter knives, small spoons for honey, and forks or toothpicks for the olives and pickles.