Pescatarian Mediterranean Cheese Plate
Total time20 min
Prep time20 min
Cook time0 min
4.6(24)
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Learn more →Ingredients
4 servings
Cheeses
- 4 oz aged manchego cheese, thinly sliced
- 4 oz aged cheddar cheese, thinly sliced
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - 3 oz parmesan cheese, broken into small chunks
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
Accompaniments
- ½ cup pitted kalamata olives, drained
- ½ cup roasted red peppers, drained and sliced
- 1 medium english cucumber, sliced into rounds
- 8 oz gluten free crackers
Marinated olives
- 1 tbsp garlic-infused olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
Fruit
- 8 medium strawberries, hulled and halved
Nuts
- ¼ cup walnut halves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the Kalamata olives, garlic-infused oil, dried oregano, red pepper flakes, lemon zest, and lemon juice. Stir to coat, then set aside for at least 5 minutes so the olives absorb the seasonings.
- 2
Arrange the manchego and cheddar slices in two separate clusters on a large serving board or plate, then tuck the Parmesan chunks into a third cluster, leaving space between each cheese.
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