Thank you all for following me this weekend on Anthropologie Walnut Creek’s Instagram! It was so fun showing you what I do on Saturday’s and Sundays.
Here is what I used for the cheese plate. It’s a mix of vegan cheese and animal protein to cater for all tastes.
For fall one of my favorite dairy free creameries Miyokos Kitchen released a new Mt. Vesuvius Black Ash variety that is just outstanding and I just love Kite Hill’s Truffle, Dill & Chive as an old stand-by.
To add some texture and crunch I added some truffle marcona almonds from Trader Joes and some crackers.
For a full breakdown on how to build a cheese board have a look see at one of my first posts.
I enjoyed this cheese board with a refreshing mocktail pomegranate and ginger spritzer. Here is what you need:
4 Dobra Highball Glasses
4 Tablespoons Ginger Syrup
4 Tablespoons Pomegranate juice
4 Tablespoons Pomegranate Seeds
1 Liter of Soda Water
Lots of Ice
4 Slices of Lime
4 Sprigs of Rosemary
Evenly distribute the ginger syrup, pomegranate juice and seeds in each of the Dobra Highball Glasses. Fill each glass with ice and soda water and garnish with lime and rosemary. If you wanted to make this a true cocktail a shot of vodka or gin would work well too!
Now take out that serving board and call some friends over and start the holiday entertaining season early.
Here are the links to all the outfits and homewares that Anthropologie lent to me for the Instagram takeover and this post.