1 cup coarsely grated extra-sharp white cheddar cheese (about 4 ounces)
1 (4-ounce) jar diced pimentos, drained
1/4 cup mayonnaise
1/4 teaspoon celery salt
pinch of garlic powder
For the benedictine spread
4 ounces cream cheese, softened
1 log (4 ounces) fresh goat cheese
2 tablespoons minced fresh or freeze dried basil
1 tablespoon mayonnaise
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
3/4 cup finely shredded peeled cucumber, squeezed dry
1/8 cup finely chopped green onions
1/8 cup finely chopped chives
For the heirloom tomato & cucumber salad
1 large heirloom tomato or 2 small, varying colors are nice if possible, cut into large chunks
1 English cucumber, peeled if desired, sliced into thick rounds
good quality extra virgin olive oil
Maldon sea salt and freshly ground black pepper
For the platter
assortment of crackers, gluten free if desired
hard boiled eggs, peeled and cut into quarters then sprinkled with salt, pepper, and paprika
fresh peaches, pit removed and quartered
Instructions
Make the pimento cheese
Mix ingredients in large bowl. Season with salt and pepper to taste. Cover; chill. Can be made 3 days ahead.
Make the benedictine spread
In a small bowl, combine the cheeses, basil, mayonnaise, salt, cayenne, and pepper; beat with a hand held mixer until smooth. Stir in cucumber and onion. Chill until serving. Can be made 3 days ahead.
Make the heirloom tomato and cucumber salad
Combine the tomatoes an cucumbers in a bowl, drizzle with olive oil and season with salt and pepper. Set aside.
To build the platter place small bowls of pimento cheese and benedictine spread on the platter. Layer in crackers, hard boiled eggs, tomato cucumber salad, and peach slices. Drizzle a little olive oil over the top of the tomato salad and sprinkle with a garnish of Maldon salt and pepper.
