Vegetarian “Charcuterie” Board Recipe

This colorful Vegetarian “Charcuterie” Board is a party showstopper as well as being incredibly diverse. Whipping up homemade pimento cheese makes the spread go rich and creamy, which along with the caramelized onion dip and marinated feta adds a luxurious variety of textures to this board that is so perfect for grazing.

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Vegetarian “Charcuterie” Board Recipe Ingredients

• Pimento Cheese Dip:
  • 8 oz cream cheese (room temp)
  • 1/2 cup mayonnaise
  • 2 cups shredded Cheddar
  • 1 jar (8 oz) piquillo peppers (drained/chopped)
  • 1 tbsp sriracha
  • 2 tsp each garlic powder & onion powder
• Caramelized Onion Dip:
  • 1 onion (diced) + 3 tbsp olive oil
  • 2/3 cup sour cream + 1/4 cup mayo
  • 2 tsp Worcestershire sauce, 2 tsp thyme, chives
• Marinated Feta:
  • 8 oz feta (cubed) + 3 tbsp olive oil
  • Fennel seeds, oregano, red pepper flakes, garlic, lemon juice
• The Board Fillers:
  • Cheeses: Brie wheel, sharp Cheddar cubes, Manchego slices
  • Marinated: Artichokes, mushrooms, olives
  • Fresh Veg: Baby carrots, mini cucumbers, radishes, bell peppers, cherry tomatoes
  • Extras: Crispy chickpeas, fig jam, Marcona almonds, rosemary crackers

How To Make Vegetarian “Charcuterie” Board Recipe

1. Make the Pimento Dip: In a medium bowl, beat the cream cheese, mayonnaise, garlic powder, and onion powder until smooth. Fold in the chopped piquillo peppers, shredded Cheddar, and sriracha. Cover and refrigerate for 30 minutes to firm up.
2. Caramelize the Onions: Heat olive oil in a skillet over medium-high heat. Add the diced onion and thyme. Cook, stirring often, for about 20 minutes until the onions are soft, jammy, and deep brown. Let them cool completely (about 10 minutes).
3. Mix the Onion Dip: While onions cool, whisk the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper in a bowl. Stir in the cooled onions and fresh chives. Refrigerate for 15 minutes.
4. Marinate the Feta: In a small bowl, gently toss the cubed feta with olive oil, fennel seeds, dried oregano, red pepper flakes, sliced garlic, lemon juice, salt, and pepper. Let it sit to absorb the flavors until you are ready to build the board.
5. Build the Board:
   • Anchor: Place the three dips (Pimento, Onion, Feta) into ramekins or small bowls. Arrange them on a large wooden board first as your “anchors.”
   • Jars & Bowls: Add the marinated artichokes, mushrooms, olives, chickpeas, and fig jam into smaller bowls and place them around the board.
   • Cheese & Crackers: Place the Brie wheel, Cheddar cubes, and Manchego slices in different corners. Fan out the rosemary crackers near the dips.
   • Fill the Gaps: Fill every empty space with the fresh vegetables (carrots, cucumbers, radishes, peppers, tomatoes).
   • Garnish: Sprinkle Marcona almonds over the top and tuck in fresh rosemary sprigs for color.

Recipe Tips!

• Room Temp Cheese: Take the Brie and hard cheeses out of the fridge 30 minutes before serving. Cheese tastes infinitely better and creamier at room temperature than it does fridge-cold.
• Drain Well: Ensure your marinated artichokes, olives, and mushrooms are drained well before putting them in bowls. You don’t want oily brine spilling onto your crisp crackers or fresh fruit.
• Color Contrast: Place contrasting colors next to each other! Put the bright red peppers next to the white Brie, and the green cucumbers next to the orange carrots. It makes the board pop visually.
• Onion Patience: Don’t rush the onion dip! If you burn the onions, the dip will be bitter. If you mix them in while hot, the sour cream will split. Low, slow, and cool is the way.

What To Serve With Vegetarian “Charcuterie” Board Recipe?

This Vegetarian “Charcuterie” Board Recipe is a meal in itself! However, having extra carbs nearby is always smart. A basket of sliced French Baguette or warm Pita Bread allows guests to make mini sandwiches with the cheeses. To drink, a selection of wines is perfect: a crisp Sauvignon Blanc for the feta and veggies, and a jammy Pinot Noir for the caramelized onions and cheddar.

How To Store Vegetarian “Charcuterie” Board Recipe

• Refrigerate: Disassemble the board. Store each dip and marinated item in its own airtight container in the fridge. The dips will keep for 3-4 days. The fresh veggies should be eaten or stored in a crisper drawer.
• Cheese Storage: Wrap leftover cheese blocks in wax paper or parchment paper (not plastic wrap, which makes cheese sweat) and store in the fridge.
• Freeze: Do not freeze the dips (mayo/sour cream/cream cheese separates). Hard cheeses can be frozen but may become crumbly.

Vegetarian “Charcuterie” Board Recipe Nutrition Facts

• Calories: Varies (approx 350 kcal per grazing serving)
• Fat: 25g
• Carbohydrates: 15g
• Protein: 12g

Nutrition information is estimated per person based on grazing.

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