Our Favourite Cheeseboard Recipes for the Easter Long Weekend
They say a person who doesn’t like cheese cannot be trusted. We couldn’t agree more.
Cheeseboards inspire good conversation, a relaxed setting, require minimal preparation (yippee!) and their sole purpose is to encourage the eating of cheese. What more could you want in life this Easter Long Weekend?
Grab a big board out the cupboard, impress your friends with our little cheese accompaniments, find a few cheeses you can’t pronounce, and show off your truly amazing cheeseboard arranging talents.
Here are four of our favourite cheeseboard recipes for you to create this Easter.
Caramelised Onion and Cheese Twist Sticks
Makes: 20 (approx.)
Preparation: 15 mins
Cooking time: 15 mins
Ingredients:
- 4 sheets puff pastry
- 1 jar Beerenberg Caramelised Onion
- 100g Manchego cheese, finely grated
Method:
- Preheat the oven to 180 degrees. Line a baking tray with baking paper.
- Lay out two sheets of the pastry. Spread each sheet with the Caramelised Onion and sprinkle with a small amount of Manchego.
- Place another sheet of the pastry on top and gently push together.
- Cut each pastry sheet into 9 to 10 long strips.
- Pinch the top end together, twist several times, and pinch the other end together. Repeat with all the strips.
- Place the twists onto the prepared baking tray. Sprinkle the remaining grated cheese over the top of the twists.
- Bake in the oven for 10 to 15 minutes or until golden.
- Allow to cool and store in an airtight container.
Note: the twists should keep for approximately 1 week.
Homemade Chilli Lavosh
Makes: 10 pieces (approx.)
Preparation: 10 mins
Cooking time: 12 mins
Ingredients:
- 1 ½ cups plain flour
- 1 tsp salt
- ¼ cup olive oil
- ¾ cup water
- 1 bottle Beerenberg Chilli Sauce
- 1 tbsp sea salt flakes
- 1 tbsp black pepper
- 1 tbsp sesame seeds
Method:
- Preheat the oven to 180 degrees. Line a baking tray with baking paper.
- Combine flour, salt, olive oil and water in a blender to make a soft dough (not sticky).
- Turn the dough out on a floured surface and knead lightly.
- Cut the dough into 10 equal portions and roll each portion into a very thin long oval shape. Carefully place onto the baking tray.
- Lightly brush each piece of dough with some Chilli Sauce and sprinkle with either salt, pepper or sesame seeds.
- Note: Making a variety is great for a platter.
- Bake for approximately 12 minutes or until golden. Keep an eye on them as they can burn quickly.
- Cool on a wire rack and then store in an airtight container.
Note: They will keep for approximately 1 to 2 weeks in an airtight container.
Strawberry Filled Baked Brie
Serves: 4
Preparation: 10 mins
Cooking time: 20 mins
Ingredients:
- 250g brie cheese wheel
- 200g fresh strawberries, hulled and halved
- ½ cup Beerenberg Red Currant Jelly
- Cracked black pepper, to serve
Method:
- Preheat oven to 140 degrees
- Cut a 24cm square of brown paper and the same of baking paper. Place the brown paper down the then baking paper on top.
- Cut the rind from the top of the brie and discard. Place the wheel in the centre of the paper.
- Place the prepared strawberries on the top of the cheese.
- Pull up the paper and tie tightly with butchers twine.
- Bake for approximately 20 minutes.
- Remove from the oven and open the package, brush the tope of the strawberries with Red Currant Jelly and sprinkle with cracked pepper.
- Serve hot with lavosh, bread or crackers.
The Long Weekend is a much-loved time of the year here at the Beerenberg Family Farm.
From our first batch of strawberry jam made in 1970 to today, the long weekend has held a special place in our family’s heart. We hope that these recipes will hold a special place in yours.
Love this Long Weekend menu? Download our free 100 Long Weekend Recipe Book featuring categories: Breakfast in Bed, Brunch, Family Picnic, Long Lunch, Kids in the Kitchen, Afternoon Tea, Ultimate Cheeseboard, Cocktail Party, Dinner Part, and Dessert Heaven here.
Each recipe has been created in the Adelaide Hills, from our family farm to your family table.