Disclosure: this post is sponsored by Blue Diamond. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!
Here’s a date night cheese board for two… or for one, because I’m not judging.
But actually, this cheese board is an instant way to class up your date night in. So cozy up to your bf, gf, or bff and get a cheese-ing!
I’m the type of person who really enjoys going out, and also really enjoys staying in. And for those nights that I stay in, I love making it feel just as special as if I had gone out. I keep things cozy, but also jazz them up a bit.
Homemade cheese boards embody this duality of homey-ness and excitement. They are so classy, and with their multiple ingredients offer endless flavor combinations. And yet, you can make a world class cheese board in about 10 minutes; minimal effort required.
This Date Night Cheese Board for Two has many stars- a funky blue cheese wedge, umami-y castelvetrano olives, and prosciutto de Parma. But this biggest stars, in my opinion, are the homemade “Marcona” almonds.
Yes people, you can make your own version of Marcona almonds at home. And it’s surprisingly easy. I started by blanching a cup of Blue Diamond Whole Natural Almonds, then popped off the skins (it’s weirdly therapeutic) and roasted them for 5 minutes. Et voilà.
One of my girlfriend liked the almonds so much she literally asked me if she could pay me to make a huge batch. So yeah. They’re pretty awesome.
And the best thing about cheese boards? They’re completely customizable. So if you don’t like, say, olives, you can swap them out for more cheese. Or salami. Or more crackers. The possibilities!
- 1 cup Blue Diamond Whole Natural Almonds
- 1 tablespoon olive oil
- salt, to taste
- 2 oz blue cheese
- 2 oz sharp cheddar, cut into slices
- 2 oz manchego cheese, cut into slices
- 1 bunch red grapes
- handful of your favorite crackers
- ½ cup castelvetrano olives
- 2 oz prosciutto
- microgreens, for garnish (optional)
- Preheat oven to 350°F. Line a small baking sheet with parchment paper. Set aside.
- Bring a small pot of water to a boil over high heat. Pour in half of the almonds and blanch for 30 seconds. Remove quickly with a slotted spoon and allow to cool slightly. Repeat with remaining almonds.
- Use your fingers to gently pop off the almond skin from each almond. Pat almonds with a paper towel to remove any excess moisture.
- Place almonds onto prepared baking sheet and drizzle with olive oil and salt. Spread out evenly, then bake for 5-7 minutes, turning halfway. Almonds are ready when they are lightly golden brown. Allow to cool slightly. Can be stored for up to 4 weeks.
- Place cheeses on cheeseboard first. Place grapes, crackers, and olives next. Last, fill in the empty gaps with almonds and prosciutto. Top with microgreens, if using. Serve!