Ultimate Summer Fruit & Cheese Board

Ingredients

• 1 cup mixed green and black olives
• 2 tablespoons olive oil, divided
• 1 tablespoon chopped fresh basil
• pinch crushed red pepper
• 4 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives, tarragon or chervil
• 8 ounces fresh goat cheese (chèvre)
• 8 ounces smoked rope sausage
• 48 (1/2 inch) slices whole-grain baguette
• 1 1/2 cups berries, such as raspberries, blackberries and/or strawberries
• 1 1/2 cups sliced peaches, nectarines or plums
• 1 cup baby zucchini
• 1 cup baby carrots, preferably rainbow, peeled
• 1 cup cherry tomatoes
• 1 pound hard aged cheese, such as Cheddar, Gruyère and/or Manchego
• 8 ounces soft ripened cheese, such as Camembert or Brie
• 8 ounces blue-veined cheese, such as Roquefort, Stilton or Gorgonzola
• 24 whole-grain crackers
• 1 cup assorted roasted nuts, such as almonds, cashews and/or Brazil nuts
• 2 tablespoons chopped fresh mint or parsley
• 1 cup Edible flowers, such as violets, chive blossoms and/or nasturtiums

Instructions

1. Combine olives, 1 tablespoon oil, basil and crushed red pepper in a medium bowl; toss to coat. Transfer to a small serving bowl.
2. Combine 4 tablespoons parsley and chives (or tarragon or chervil) on a small plate. Add goat cheese and roll to coat in the herb mixture.
3. Preheat grill to medium-high. Grill sausage, turning once, until lightly browned and heated through, 6 to 7 minutes. Let rest for 3 minutes, then cut into bite-size pieces. Brush the remaining 1 tablespoon oil over both sides of baguette slices. Grill, turning once, just until crisped, 1 to 2 minutes.
4. To assemble the cheese board: Arrange berries, peaches (or nectarines or plums), zucchini, carrots and cherry tomatoes in the center of the board. (If your guests will access the board from all sides, place fruit and vegetables in the center. If the board will be against a wall, place the fruit and vegetables toward the back of the board.) Arrange the cheeses around the fruit and vegetables. Arrange the sausage, grilled bread and crackers among the cheeses. Set the bowl of olives on the board. Fill in the gaps with nuts. Sprinkle with mint (or parsley) and garnish with edible flowers, if desired. Don't forget toothpicks for the sausage, and include cheese knives and a bowl for the olive pits.