Grilled Vermont Cheese Board Over Applewood Fire

Introduction

This Vermont-inspired Grilled Cheese Board recipe brings together a selection of artisan cheeses and fresh fruits, lightly grilled over an applewood fire on the Arteflame Grill. The smoky aroma of applewood gently infuses the cheeses while the flat top griddle ensures a melt-in-your-mouth texture without ever burning your ingredients. This elegant dish is perfect for entertaining or elevating your next al fresco evening.

Ingredients

• 4 oz. Vermont Cheddar, sliced 1/2-inch thick
• 4 oz. Jasper Hill Harbison or Brie-style cheese
• 4 oz. Cabot Clothbound Cheddar, sliced
• 4 oz. Vermont goat cheese, formed into small rounds
• 1 crisp apple, sliced
• 1 ripe pear, sliced
• 1/2 cup whole walnuts
• 1/4 cup dried cranberries
• 2 tbsp Vermont maple syrup
• 2 tbsp butter
• Optional: slices of baguette or grilled flatbread

Instructions

Step 1: Fire up your Arteflame Grill

1. Place three paper napkins inside the fire bowl and drizzle each with vegetable oil.
2. Stack seasoned firewood over the napkins, light the napkins and let the fire catch.
3. Wait approximately 20 minutes for the grill to heat up. The flat griddle cooktop will develop zones of varying heat—perfect for grilling cheese and accompaniments evenly.

Step 2: Prepare the griddle and ingredients

1. Slice all cheeses and fruits and lay them out on a tray.
2. Use butter to lightly coat the area of the griddle where you'll be grilling the ingredients.
3. Make sure to position delicate cheeses such as goat cheese and brie further from the center where the temperature is gentler.

Step 3: Grill the Vermont cheeses

1. Place the sliced cheeses on the buttered flat cooktop griddle.
2. Flip gently after about 1-2 minutes or once you see golden grill markings and softening edges.
3. Remove once they begin to melt but still hold their shape. Do not overcook.

Step 4: Grill the fruit and nuts

1. Spread sliced apples and pears on the griddle near the outer edge for a gentle sear.
2. Sauté the walnuts in butter near the center until lightly toasted, about 1–2 minutes.
3. Drizzle a touch of maple syrup over the cranberries and warm them on the griddle to caramelize slightly.

Step 5: Assemble the grilled cheese board

1. On a wooden board or platter, arrange your grilled cheeses, fruits, nuts, and cranberries artfully.
2. Serve with slices of toasted baguette or flatbread grilled over the flat cooktop for added texture.

Tips

• Use butter instead of olive oil on the cooktop for a richer flavor profile.
• Avoid placing soft cheeses too close to the center of the Arteflame grill to protect delicate textures.
• The reverse sear method is ideal for grilling meat to pair with this cheese board—sear beef at 1,000F and move to the flat top for perfect doneness.
• Clean-up is simple thanks to the Arteflame’s residue-free grilling surface.
• Remove meats from the grill at 15°F below your desired internal temp to avoid overcooking.

Variations

1. Smoky Garden Board: Add grilled zucchini rounds, cherry tomatoes, and red onion slices for a garden-fresh twist.
2. Sweet and Savory Board: Grill figs and wrap them in prosciutto; pair with honey-drizzled goat cheese.
3. Hearty Harvest Board: Include roasted sweet potato wedges, pecans, and grilled corn kernels with maple drizzle.
4. Spicy Vermont Board: Add pepper jack cheese and grilled jalapeños for a fiery kick.
5. Rustic Alpine Board: Incorporate raclette, caramelized onions, and small grilled potatoes for a mountain lodge feel.

Best pairings

• Glass of dry rosé or crisp local cider
• Grilled sourdough or flatbread
• Fresh fig jam or mustard fruit spread
• Charcuterie such as prosciutto, or smoked sausage
• Lightly dressed arugula salad with lemon vinaigrette

Conclusion

The Grilled Vermont Cheese Board over applewood is a show-stopping dish that blends rustic flavor, artisan craftsmanship, and the precision grilling power of the Arteflame. Impress your guests with this harmonious blend of heat, smoke, and cheese.