Recipe of the day: Summer cheese & fruit board

Preparing a vibrant summer cheese and fruit board is an excellent way to entertain guests during warm days. This dish combines a variety of cheeses, fresh fruits, Italian cold cuts, and olives, all served on a board alongside a homemade peach and ginger compote and grilled nectarines. It's presented with crostini or baguette slices, creating an attractive sharing platter perfect for summer get-togethers.

To make the peach compote, gather 4 peaches (approximately 550g), peeled, pitted, and cut into chunks. Add 30ml (2 Tbsp) of brown sugar, 15ml (1 Tbsp) of honey, 15ml (1 Tbsp) of lemon juice, and 3 slices of fresh ginger, along with 4 sprigs of fresh thyme. In a saucepan, combine all ingredients and stir over medium heat until the sugar dissolves. Increase the heat to bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Allow the compote to cool to room temperature.

For the grilled nectarines, halve and pit 4 nectarines. Brush the cut side lightly with olive oil. Heat a griddle pan and cook the nectarines cut side down for 5 minutes, until they are charred and slightly softened. Remove them from the heat and drizzle with balsamic reduction just before serving.

Assemble the cheese board by placing the olives in a small bowl and arranging them alongside the cottage cheese and peach compote on a large serving board. Surround these bowls with assorted cheeses like white cheddar, gouda, mozzarella, camembert, and chevin, along with fresh plum wedges, crostini or baguette slices, and Italian cold meats such as prosciutto and coppa. Garnish the board with fresh thyme and serve immediately.