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One of the most popular things at a party table is a cheese board! That beautiful board, packed with the most varied cheeses, olives, jams, dried fruits, assorted charcuterie, grissini, bread slices,… The more stuffed the better!
From the most modest to the most pompous, cheese boards have the power to gather everyone around them for a snack, while chatting and having a good laugh.
In festive seasons like Christmas and New Year’s Eve, cheese boards are also a must do, but what if the cheese board turned into a beautiful and delicious wreath, filled with the best and most special ingredients?
EASY | FESTIVE | ELEGANT | THE PERFECT APPETIZER | SWEET AND SALTY
If a cheese board is a success, imagine arriving at your friends and family’s house with a freshly made wreath of cheeses full with the most appreciated aromas and flavors? Hmmmmmmm irresistible!
This cheese wreath is very simple to make and is also very versatile, and you can replace any ingredient in the filling with the ones you like best or those you have available near you! Of course, the combination of ingredients that I’m going to suggest is divine, but if you don’t get any of the ingredients, replace them with others that you have with you. Fill this wreath with the flavors of your heart!
The first thing to do is the dough, which is very simple and practical, and which I’ve already shared with you in the Braided Pesto Bread recipe.
After the dough is done, you need to open it and cut it into triangles. Then form a circle with the triangles, creating a shape that resembles a sun. Then added the filling ingredients, and finally the wreath is closed, pulling the ends of the triangles towards the inside of the circle and pressing well with the fingers so that these ends do not lift during the baking process in the oven.
It may seem complex, but it’s not! And if you google in “crescent wreath” there are tons of videos that help you to understand how to arrange and close the dough.
To fill the wreath of cheeses I chose two vegan cheeses in particular, one for flavor and the other for texture. I chose Green Vie’s Vintage Cheddar Block because it tastes divine and melts beautifully, and I chose Green Vie’s Spread Me Original because it brings an almost velvety creaminess to this wreath without fighting the cheddar for flavor.
Then I completed the wreath with pine nuts, walnuts, green and black olives, raisins and cherry compote. Oh! And fresh rosemary to further flavor this recipe.
This cheese wreath needs to be part of your tables this season! Everyone will love it, want to repeat it and they will even ask you for the recipe at the end!
DOUGH
View recipe for Braided Pesto Bread
FILLING
1/2 Green Vie Vintage Cheddar Block
Raisins
Pitted black and green olives
Pine nuts
Walnuts
Cherry compote
Fresh rosemary
Olive oil
DOUGH
View recipe for Braided Pesto Bread
FILLING
1/2 Green Vie Vintage Cheddar Block
Raisins
Pitted black and green olives
Pine nuts
Walnuts
Cherry compote
Fresh rosemary
Olive oil
1- Make the dough according to the recipe that you can find HERE.
2- After the dough has risen for about 1h30, roll it out using a rolling pin to a thickness of about 0.5cm.
3- With a knife, cut the dough into 9 triangles more or less the same size.
4- On a sheet of parchment paper, arrange the triangles one by one, overlapping the ends of one over the other, forming a circle. The final shape should look like a sun.
5- Cut the cheddar block into small rectangles and place it at the base of each triangle. Then place a green and a black olive in each triangle as well. Add the pine nuts, chopped walnuts, some raisins and chopped rosemary.
6- Close each triangle one by one, taking the tip and bringing it into the circle.
7- Take the parchment paper and carefully transport the wreath onto an oven tray. Brush all the dough with a little olive oil and place in a preheated oven at 180ºC for 20 minutes.
8- Remove from the oven and immediately add (without waiting for it to cool down) the cream cheese, in the areas where the filling is not covered by dough. Also add, following the same scheme, the cherry compote. Finish with rosemary sprigs and brush it again with olive oil.
9- Serve immediately!
1- Make the dough according to the recipe that you can find HERE.
2- After the dough has risen for about 1h30, roll it out using a rolling pin to a thickness of about 0.5cm.
3- With a knife, cut the dough into 9 triangles more or less the same size.
4- On a sheet of parchment paper, arrange the triangles one by one, overlapping the ends of one over the other, forming a circle. The final shape should look like a sun.
5- Cut the cheddar block into small rectangles and place it at the base of each triangle. Then place a green and a black olive in each triangle as well. Add the pine nuts, chopped walnuts, some raisins and chopped rosemary.
6- Close each triangle one by one, taking the tip and bringing it into the circle.
7- Take the parchment paper and carefully transport the wreath onto an oven tray. Brush all the dough with a little olive oil and place in a preheated oven at 180ºC for 20 minutes.
8- Remove from the oven and immediately add (without waiting for it to cool down) the cream cheese, in the areas where the filling is not covered by dough. Also add, following the same scheme, the cherry compote. Finish with rosemary sprigs and brush it again with olive oil.
9- Serve immediately!
*This recipe was supported by NaturallyGreen.pt
*You can find Green Vie vegan cheeses in the Naturally Green online store with a 10% discount whenever you use the TAVG code.
*This recipe was supported by NaturallyGreen.pt
*You can find Green Vie vegan cheeses in the Naturally Green online store with a 10% discount whenever you use the TAVG code.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!