Michael Symon’s “Fresh” Cheese Board

Ingredients for 4-6 servings

Spring Pea Hummus

2 cups fresh or frozen peas, blanched for 2 minutes then shocked

1 clove garlic, roughly chopped

3 tablespoons tahini

4 tablespoons lemon juice

3/4 cup olive oil


Leek Gratin

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 medium leeks, white and tender green part only, sliced 1/4 inch thick (1 1/2 to 2 cups sliced)

2 tablespoons unsalted butter

3 tablespoons flour

1 1/4 cups whole milk

1/2 teaspoon cayenne

1 cup Castello® Wild Garlic Havarti, shredded

2 tablespoons panko breadcrumbs


Cheese Board

Castello® Creamy Havarti

Castello® Traditional Danish Blue

1 recipe Spring Pea Hummus

1 recipe Leek Gratin with Castello® Wild Garlic Havarti

Pairings: Pear slices, prosciutto, gourmet mixed olives, toasted baguette slices and assorted crackers 

Michael Symon’s “Fresh” Cheese Board


Spring Pea Hummus

Add peas, garlic, tahini and lemon juice to the bowl of a food processor. Season well with salt, then puree until everything is broken down. Add olive oil, then continue to pulse and puree until the hummus is smooth. Check for seasoning, adding more salt and lemon if needed. This dish can be made ahead of time as the flavors will meld and enhance after a few hours or overnight.


Leek Gratin

Preheat oven to 425°F. Spray a small 6”x4” baking dish with cooking spray.

Submerge the sliced leeks in cold water to clean. Rinse, drain and dry before cooking.

Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Add leeks and a pinch of salt. Cover and cook over medium-low heat until tender, about 8 minutes. Season with salt and pepper, then remove from the heat.

In a saucepan over medium heat, melt butter. Stir in flour and whisk to form a paste. Gradually whisk in milk until smooth, then add cayenne and season with salt and pepper. Bring the sauce to a gentle boil, whisking constantly. Reduce the heat to low and cook, stirring often, until thickened and no floury paste remains, about 3 to 5 minutes. Whisk in the cheese, then taste for seasoning, adding additional salt and pepper if needed. Mix sauce into the leeks. 

Transfer the mixture to the prepared baking dish and top with an even layer of breadcrumbs. Bake in the upper third of the oven for about 20 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.


Cheese board

Assemble the cheeses on a large wooden board. Place a dollop of the Spring Pea Hummus on the board along with the Leek Gratin in a small pan. Fill in with pear slices, prosciutto, olives, crackers and toasted baguette.

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