Easter Egg Grazing Board

Serve this delightful and colourful spread to kick off your Easter feast. Swap out the asparagus or radishes for any first-of-the-season veggies you find at your local market. Pair this grazing board with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.

Ingredients

Serves 6-8

GRAZING BOARD

4 eggs

1 bunch asparagus, blanched tender-crisp with bottom 2-in (5 cm) trimmed and discarded

1 bunch radishes, sliced or quartered

6 oz (170 g) thinly sliced cured ham (such as prosciutto, speck or Bayonne)

1 shallot, sliced very thinly on a mandoline

edible flowers and micro herbs, for garnish

fresh baguette or flatbread, to serve

GREEK GODDESS DRESSING

⅔ cup (160 ml) Greek yogurt

⅓ cup (80 ml) crumbled feta

⅓ cup (80 ml) mayonnaise

2 tbsp (30 ml) Dijon mustard

2 tbsp (30 ml) Pernod, ouzo or other anise-flavoured liqueur

2 tbsp (30 ml) chopped fresh parsley

2 tsp (10 ml) chopped fresh dill

1 tsp (5 ml) chopped fresh tarragon

2 green onions, roughly chopped

1 clove garlic, roughly chopped

HERBED FARMER'S CHEESE

Greek Goddess Dressing, make ahead, recipe follows

8 cups (2 L) 2% or whole milk (not homogenized)

½ cup (125 ml) Greek yogurt

¼ to ⅓ cup (60 to 80 ml) fresh lemon juice, as needed

¼ cup (60 ml) crème fraîche or Greek yogurt

2 tbsp (30 ml) finely chopped fresh herbs (any combination of basil, parsley, chives, tarragon or chervil)

½ tsp (2.5 ml) sea salt

Instructions

To make the grazing board, fill a small saucepan with about 4-in (10 cm) water and set over high heat. Bring to a boil, then carefully lower eggs into water and cook for 7½ minutes. Transfer to a bowl of ice water or cool under running tap. When cool enough to handle, peel eggs, cut in half lengthwise and set aside.
In centre of a large platter, place a small bowl of Greek Goddess Dressing. Arrange rest of platter with blanched asparagus, radishes, halved boiled eggs, slices of ham and dollops of Herbed Farmer’s Cheese. For some extra whimsy, form cheese into small egg shapes. Top with shallots, garnish as desired with edible flowers and micro herbs and serve with fresh baguette or flatbread.
To make the Green Goddess Dressing, in a blender or food processor, purée all ingredients until smooth. Can be stored in an airtight container in refrigerator for up to 3 days.
To make the Herbed Farmer's Cheese, line a strainer with a few layers of cheesecloth large enough to overhang slightly.
In a medium heavy-bottomed saucepan over medium heat, combine milk and yogurt. Slowly heat mixture to about 175 F (79 C), stirring regularly to prevent bottom from scorching. Remove from heat and gently stir in ¼ cup (60 ml) lemon juice. Wait for milk to separate with curds beginning to form. This should happen quickly, but if not, add remaining lemon juice, 1 tbsp (15 ml) at a time, until it does.
Let sit, covered, for 20 minutes, then carefully ladle curds into lined strainer. Pull sides of cheesecloth overtop curds and tie ends around a wooden spoon. Place spoon over a pitcher or saucepan, using spoon to suspend wrapped cheese and ensuring bottom of cheesecloth is not touching bottom of container.
Let hang for 20 minutes, then transfer curds to a small mixing bowl. Add crème fraîche, herbs and salt and mix gently until combined. Can be stored in an airtight container in refrigerator for up to 5 days. Leftover liquid, or whey, can be used to soak grains, be added to a smoothie or be used in bread recipes as a substitute for water. Makes about 2 cups (500 ml)

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