After scouring Pinterest for ideas for the picnic, one thing I noticed everyone had at a picnic, be it big or small was some sort of cheese board, which meant I absolutely had to have one. This involved not just cheese and crackers, but several other elements as well.
I started off with three different types of cheeses: Parmesan, Cheddar and some Basil Chilli Paprika cheese.
I used some lavash instead of crackers, which was store bought, but you can get my home recipe here. With the lavash there was some Tomato Jam and Mango and Peach Salsa. While I made the Jam, a friend of mine made the Salsa so I’m going to let her tell you’ll the recipe.
For the salsa:
- A ripe peach
- A ripe mango- we used Alphonso as it was in season
- A bunch of mint leaves
- A pinch of sea salt
- A squeeze of honey
- Olive oil
- Red vine vinegar
Dice both the mango and peach into bite size cubes and set aside.
In a separate bowl, mix the honey, vinegar, sea salt and olive oil. Rip apart most of your mint leave and add to the mixture.
Add the diced fruits to the mixture and mix. If you particularly like spice, a chopped up green chilly tastes fabulous and adds another dimension of flavour to the salsa. Garnish with the left over mint leaves.
Other than the cheese board, the salsa is a really good option for many Mexican dishes. I’ve used it in my burritos several times and think it tastes really good. The salsa is a perfect balance between sweet, sour, salty and spice.
For the jam:
- Sundried tomatoes
- Rock salt
- Tomato puree
In a sauce pan, boil some water and drop in the tomatoes and let them cook until they soften and absorb some of the water. Also add a sprig of thyme.
Add in only about a tablespoon of the puree and a decent amount of salt and let it cook some more.
When most of the water has been absorbed, add a squeeze of honey, stirring it in. This helps cut the sourness of the tomatoes.
Once 90% of the water is absorbed, its done.
In my opinion, the jam goes best with the cheddar or basil chilli paprika cheese.
Besides the cheeses, salsa, jam and lavash, we also had some grilled peaches since they go so well with cheese.
Simply quarter them up and place on a really hot grill. Let them char as well as soften to bring out the true smoky flavour.
Cheese Board – Colours on Fire