Cream Cheese Board with Cranberry-Rosemary Compote and Toasted Walnuts

Wanting to hop on the viral TikTok butter board bandwagon, but like the idea of a slightly lighter spread? This entertaining recipe for a cream cheese board makes for a quick and easy appetizer that’s perfect for all of your holiday cooking needs — and it’s a delicious Thanksgiving appetizer or vegetarian appetizer to feed a crowd.

Pairing cream cheese with a cranberry-rosemary compote and toasted walnuts puts a festive, autumnal twist on this popular food trend. Stay tuned for more creative, dairy-filled takes on viral food trends from Half & Half, DFA’s magazine celebrating dairy and those who make it.

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Cream Cheese Board with Cranberry-Rosemary Compote and Toasted Walnuts
Start to finish: Active: 20 minutes | Inactive: 1 hour
Impresses: 4–8

Ingredients

For the cranberry-rosemary compote:
1½ cups fresh cranberries
1 sprig rosemary, stem removed and leaves finely chopped
¼ cup granulated sugar
¼ cup orange juice
½ teaspoon orange or lime zest
Kosher salt, to taste

For the toasted walnuts:
1 teaspoon butter, melted
½ cup whole walnuts
Kosher salt, to taste
Black pepper, to taste

For the cream cheese board:
1 8-ounce package cream cheese
1–2 sprigs rosemary for garnish, optional

Method

For the compote:
Place cranberries, rosemary, sugar, orange juice and zest in a medium saucepan and bring to a simmer. Stir often with a silicone spatula. Simmer for 7–9 minutes until cranberries have mostly broken down and liquid has reduced.

 Add salt to taste. Finished compote should be thick enough that it sticks to a spoon. Allow to cool completely. This step is important, as placing toppings that have not cooled will melt the cream cheese.

For the toasted walnuts:
Melt butter in a small, microwave-safe bowl. Toss walnuts in butter, salt and pepper. Heat a small, nonstick skillet over medium-low heat. Place walnuts in skillet in a single layer. Toast for a few minutes, stirring occasionally. Let cool completely and chop walnuts into small pieces.

To assemble cream cheese board:
For easier cleanup, cut a piece of parchment paper smaller than the space you expect your cream cheese will take up on the board. Don’t worry, you won’t be able to see the parchment paper.

Spread cream cheese across your serving board and shape with the back of a lightly buttered spoon to avoid sticking. Be sure to cover the edges of the parchment paper.

Carefully spread the cranberry-rosemary compote (or drop by the spoonful) on top of the cream cheese, being sure not to mix the two. Scatter toasted walnuts on top. Garnish with 1–2 rosemary sprigs, if desired.

Pairs well with crackers, pita chips and pretzel thins.

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Butter Board Tips

• Use any type of board or serving tray you already have

• Line with parchment paper for easier cleanup

• Use any type of cream cheese or spreadable cheese your heart desires — there are no rules!

• Imperfection is key — adding texture to your cream cheese and scattering your toppings in an imperfect fashion will look better. Trust the process!

• Use a mix of sweet and salty, soft and crunchy, toppings

  • If you only need a little bit of an ingredient that’s pricy, check the salad bar

  • Meat isn’t mandatory

• Offer a variety of dippers. This recipe pairs well with crackers, pita chips and pretzel thins or graham crackers, depending on your toppings

Butter Board with Crispy Maple Pancetta and Spiced Apples

If you’re looking to join in on the viral butter board trend that has been sweeping TikTok and Instagram, you’ve come to the right place. This butter board brings all the fall vibes to your next gathering, whether that’s a dinner party, football watch party or Thanksgiving dinner. The mixture of salty, sweet, crunchy and soft makes for a dynamic texture and flavor profile that will impress your guests ... or just you, if you’re enjoying it alone (we won’t judge).

Topped with crispy maple pancetta and spiced apples, this butter board uses Plugrà® butter, which is our preferred brand because of its complimentary flavor that allows the toppings to shine. And if you’re debating whether to use salted or unsalted butter for your butter board, be sure to read our butter board tips at the bottom of the recipe.

This butter board with crispy maple pancetta and spiced apples comes together quickly and easily with just a handful of ingredients, many of which you likely already have in your pantry.

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Butter Board with Crispy Maple Pancetta and Spiced Apples
Start to finish: Active: 30 minutes | Inactive: 30 minutes
Impresses: 6–8

Ingredients

For the spiced apples:
1 apple, cut in ½-inch cubes (Honeycrisp or similar variety)
1 tablespoon Plugrà® unsalted butter, reserved
1 tablespoon light brown sugar
2 teaspoons water (substitute apple cider to make it sweeter)
1 tablespoon light brown sugar
1/8 teaspoon cinnamon

For the crispy maple pancetta:
4 ounces pancetta, diced (can substitute thick-cut bacon, diced)
1 tablespoon maple syrup
1 teaspoon brown sugar

For the butter board:
1 8-ounce package Plugrà® unsalted butter, room temperature, reserve 1 tablespoon for spiced apples
1–2 cinnamon sticks for garnish (optional)
3–4 sage leaves for garnish (optional)

Method

For the spiced apples:
Reserve 1 tablespoon of Plugrà® butter. Set the rest aside. Cut apples immediately before cooking to prevent browning. Melt butter in saucepan over medium-low heat, add apples, cover and cook 4–5 minutes to slightly soften. Add brown sugar, water and cinnamon. Reduce heat to simmer. Cover and cook again 4–5 more minutes until thickened. Let cool completely, about 20 minutes.

For the crispy maple pancetta:
Toss the pancetta in maple syrup and brown sugar. Cook in a skillet over medium heat until pancetta changes color and begins to crisp. Remove from skillet with a slotted spoon and let cool completely, about 20 minutes.

To assemble butter board:
For easier cleanup, cut a piece of parchment paper smaller than the space you expect your butter will take up on the board. Don’t worry, you won’t be able to see the parchment paper.

Spread the remaining Plugrà® butter on the board, and shape with the back of a spoon. Be sure to cover the edges of the parchment paper.

Layer spiced apples over the butter. Sprinkle crispy maple pancetta on top. Garnish with 1–2 cinnamon sticks and 3–4 sage leaves, if desired.

Pairs well with bread, like a sliced baguette, sourdough or crispy breadsticks.

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Butter Board Tips

• Take your butter out of the refrigerator in the morning to allow it to come to room temperature before you plan to use it

• Use any type of board, serving tray or plate you already have — it doesn’t have to be fancy

• Line your board with parchment paper for easier cleanup

• Choose between salted or unsalted butter based on your toppings — salted butter works best for sweet butter boards, while unsalted butter works best for salty butter boards

• Imperfection is key — use the back of a spoon to spread your butter in an imperfect fashion, and don’t worry about placing your toppings perfectly

• Go for a mix of sweet, salty, soft and crunchy toppings on your butter board

• If your butter board uses an ingredient that tends to be on the pricier side, check your grocery store’s salad bar and only buy what you need

• Offer a variety of dippers, like baguette, sourdough, crispy breadsticks, pretzel thins or pita chips

No-Bake Lemon Curd Cheesecake Bars

Start to finish: 7 minutes
Impresses: 2

Ingredients
For the lemon curd:
Zest of 1 lemon
2/3 cup lemon juice (about 1½ lemons)
¼ cup granulated sugar
3 egg yolks
2 ⅓ tablespoons unsalted butter

For the crust:
2 sleeves graham crackers
2 tablespoons granulated sugar
⅓ cup unsalted butter, melted

For the cheesecake filling:
⅓ cup heavy cream
2 teaspoons powdered gelatin
1 1/3 cup heavy cream, cold
16 ounces cream cheese, cold
3/4 cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla

Method
For the lemon curd:
In a small, heat-proof bowl, add all ingredients. Place the bowl over a pot of simmering water. Whisk the mixture constantly until butter melts and everything is fully combined. After a few minutes, the mixture will thicken slightly. The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it, or when it reaches 150 F. Strain the curd through a mesh sieve, then refrigerate until ready to use.

For the crust:
Line a 9-by-9-inch pan with parchment paper. Set aside. In a food processor, pulse graham crackers until they reach a flour-like consistency. Add graham cracker crumbs to a large bowl and mix in sugar and melted butter. Press the crust in an even layer into the prepared pan. Place in the refrigerator until ready to use.

For the cheesecake filling:
Pour ½ cup heavy cream in a measuring cup and heat in the microwave for about 30 seconds. Stir in powdered gelatin and set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip the remaining 1⅓ cup heavy cream until stiff peaks form. Be careful not to over-whip. Transfer the whipped cream to a separate bowl and set aside. In the bowl of a stand mixer, whisk cream cheese, sugar, salt and vanilla until fully combined. Pour heavy cream and gelatin mixture in the cream cheese mixture and mix on medium speed until smooth. Using a rubber spatula, gently fold whipped cream into cream cheese mixture in several batches. Spread the cheesecake filling on top of the crust into an even layer. Chill in the refrigerator for at least 1 hour, or overnight.

To assemble:
When ready to serve, place cheesecake on a serving tray and top with lemon curd. Garnish with roasted lemon slices, if desired. Cut into bars to serve and enjoy!

Milk and Lavender Honey Cocktail

Start to finish: 7 minutes
Impresses: 2

Ingredients
For the cocktail:
2 ounces spiced rum
2 ounces lavender honey syrup
1 egg white
2 ounces heavy cream
ice for cocktail shaker and serving

For the lavender honey syrup:
¼ cup water
¼ cup honey
½ tablespoon dried lavender

Method
Heat water and honey in a small saucepan over medium-high heat. Allow honey to fully dissolve and add culinary lavender. Bring to a gentle simmer, then remove from heat and allow to cool.

Strain syrup through a fine mesh strainer to remove lavender. Store chilled in a mason jar or other airtight container until needed.

To craft your cocktail, add ice to a cocktail shaker. Pour in spiced rum, lavender honey syrup and egg white. Add heavy cream last.

Cover and shake vigorously for at least 30 seconds.

Pour over ice into two lowball glasses or small tumblers. Garnish with additional lavender if desired and serve immediately.

Notes:
Culinary lavender can be sourced from local culinary centers, or spice/tea shops or ordered online.

Follow food safety practices when handling raw eggs. Use fresh, unbroken eggs, and carefully wash and dry your hands before separating egg whites. Avoid cross-contamination by disposing of shells immediately and washing hands again after separating egg whites.

Strawberries and Cream Smoothie

Start to finish: 7 minutes
Impresses: 2

Ingredients
1 cup milk
1/3 cup Greek yogurt
1/3 cup rolled oats
1½ cups frozen strawberries
2 tablespoons cashew butter
1 tablespoon chia seeds
½ teaspoon vanilla extract

Method
Blend all ingredients together, pour into glasses and top with additional oats and strawberries.

Gouda and Potato Egg Bites

Start to finish: 55 minutes
Impresses: 4

Ingredients
6 leftover Crispy Smashed Baby Potatoes
3 eggs
1/3 cup half and half
½ cup shredded Gouda
2 slices thick-cut bacon, cooked and chopped
½ teaspoon kosher salt
½ teaspoon black pepper
Fresh herbs, optional

Method
Heat oven to 350 F. Coat a 6-cup muffin tin with cooking spray. Set on a foil-lined baking sheet.

Place one Crispy Smashed Baby Potato into each muffin cup. In a large bowl, whisk together eggs, half and half, shredded Gouda, chopped bacon, salt and pepper until fully combined. Evenly pour egg mixture into each muffin cup. Bake 18 minutes, or until a toothpick inserted in the center comes out clean. Let rest 10 minutes before serving. If making ahead of time, be sure to cool completely before storing in an airtight container in the refrigerator. Garnish with herbs of choice.