Early Summer Charcuterie Board
with brie / hard boiled eggs / strawberries / snap peas / radishes

Name: Early Summer Charcuterie Board
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp Green onions, chopped, green and white parts combined; 2 Tbsp Cilantro, chopped; 3/4 cup Yogurt, plain or Greek; 2 Tbsp Vinegar, red or white wine; 2 Tbsp Oil, olive; 1/2 tsp Garlic powder; 1/2 tsp Salt; 4 Eggs; 10 oz Sugar snap peas; 1 Baguette, sliced; 12 Radishes, halved or quartered if large; 2 cups Strawberries; 6 oz Cheese, brie; 4 Tbsp Butter; 1 tsp Salt (a large grain salt like Maldon works particularly well); 1/2 cup Pistachios, shelled or unshelled

Active: 30 Total: 30

Original GF Paleo Vegetarian

The inspiration for this charcuterie board comes from the French practice of spreading radishes with butter and salt. This combination tones down the spiciness of the radishes. It's great on its own, excellent served over crusty baguette, and works well with the other seasonal flavors listed below. Feel free to add your other favorite board meal additions!

Ingredients

Metric

Servings:

Herb Yogurt Dressing:

Green onions - 2 Tbsp , chopped, green and white parts combined
Cilantro - 2 Tbsp , chopped
Yogurt, plain or Greek - 3/4 cup
Vinegar, red or white wine - 2 Tbsp
Oil, olive - 2 Tbsp
Garlic powder - 1/2 tsp
Salt - 1/2 tsp

Early Summer Charcuterie Board:

Eggs - 4
Sugar snap peas - 10 oz
Baguette - 1 , sliced
Radishes - 12 , halved or quartered if large
Strawberries - 2 cups
Cheese, brie - 6 oz
Butter - 4 Tbsp
Salt - 1 tsp (a large grain salt like Maldon works particularly well)
Pistachios, shelled or unshelled - 1/2 cup

Prep

Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
Make dressing - (Double if making Thursday’s meal.) Combine green onions, cilantro, yogurt, vinegar, oil, garlic powder, and salt (portion for dressing). Blend until smooth using a standing blender, food processor, or immersion blender. (Can be done up to 5 days ahead
Sugar snap peas - Soak in cold water for about 20 minutes. This will help to brighten them up and give them some extra crunch.
Baguette / Radishes / Strawberries - Prep as directed.

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Make

Roll eggs against a hard, flat surface to break up shells. Remove and discard shells. Slice the eggs into quarters.
Set out a large platter, cutting board, or rimmed sheet pan.
Place the brie in the center of the board.
Soften the butter in the microwave until it’s easy to spread (10 seconds should do it). Transfer it to a small bowl. Place the salt (portion for board) in a small bowl. Set these together on your board.
Arrange all of the other ingredients around the cheese and butter, adding small spoons or knives if needed for serving.
Set out your charcuterie board and enjoy!

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