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Home Summery tapas board with strawberries, cheese and fuet

Summery tapas board with strawberries, cheese and fuet

Name: Summery tapas board with strawberries, cheese and fuet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 people
Cuisine: Mediterranean
Ingredients: 250 g strawberries; 150 g blueberries; 200 g grapes (red or green); 150 g fuet (Spanish dry sausage); 150 g aged cheese; 1 small brie (about 200 g); 1 baguette or ciabatta (about 300 g); 150 g heksenkaas (spiced cream cheese); 1 sprig of fresh rosemary or thyme

Gepubliceerd op 6 november 2026

Summer Drinks Tapas Quick Sharing No oven

A well-filled tapas board is really the tastiest way to eat together: everyone takes what they want, the conversation flows and you barely have to stay in the kitchen. This board combines sweet strawberries and blueberries with savory fuet and creamy cheese, rounded off with crunchy bread and heksenkaas. Serve everything on one of your favorite tapas boards and you instantly have a beautiful scene on the table that speaks for itself. Suitable for a summer drinks gathering, a relaxed lunch or simply because you feel like it.

x_ckl_recipe_marker Summery tapas board with strawberries, cheese and fuet Assemble a festive tapas board in fifteen minutes with strawberries, blueberries, grapes, fuet, cheese and bread with heksenkaas. Perfect for a summer drinks gathering or a relaxed lunch with friends. How do you make a summery tapas board with fruit, cheese and fuet? Drinks / Tapas Mediterranean 4 people 15 min 20 min

Remove the cheese from the refrigerator at least 20 minutes before serving. Cheese only releases its full flavor at room temperature, so this is the step that gives you the most reward for zero effort.
Rinse the strawberries, blueberries and grapes under cold water and pat them dry with kitchen paper. Wet fruit will make your bread soggy quickly, so drying them is not unnecessary.
Cut the strawberries in half or into slices so you can see the pretty red inside. Leave small strawberries whole if you prefer. Keep the grapes preferably in small bunches of three to four pieces — that’s easier to eat and instantly looks neat.
Cut the fuet on the diagonal into slices of about 3 mm. Cutting on the diagonal gives you a larger surface per slice and more flavor in every bite. Roll some of the slices loosely for a nice presentation on the board.
Cut the aged cheese into cubes of about 1.5 cm and the brie into pointed wedges. Using two different cheeses gives you both a firm, salty flavor and a creamy, soft counterpoint, which makes the board more interesting.
Heat the Grill Pan over medium-high heat (no oil needed) and let it warm for about 2 minutes until properly hot. Slice the baguette or ciabatta into slices about 1 cm thick. Place the slices in the hot dry Grill Pan and grill them 1 to 2 minutes per side until golden-brown grill marks appear. A dry pan gives you that characteristic crunchy crust without the bread getting greasy.
Spread half of the warm toasted slices generously with heksenkaas right away. The spiced cream cheese melts slightly into the warm bread, which blends the flavors nicely. Leave the other slices unspread so guests can choose for themselves.
Start arranging the board: first distribute the larger elements such as the cheese cubes, brie wedges and bread slices across the board and use them as anchors for the rest. Then fill the gaps with the rolled fuet, small bunches of grapes and strawberries.
Fill the last small holes with the blueberries. Add a sprig of fresh rosemary or thyme as a color accent among the cheese. Place the jar of heksenkaas separately so guests can help themselves to extra. Serve the board immediately.

Summer Drinks Tapas Quick Sharing No oven 250 g strawberries 150 g blueberries 200 g grapes (red or green) 150 g fuet (Spanish dry sausage) 150 g aged cheese 1 small brie (about 200 g) 1 baguette or ciabatta (about 300 g) 150 g heksenkaas (spiced cream cheese) 1 sprig of fresh rosemary or thyme Serving board or tapas board Sharp knife Cutting board Grill Pan Kitchen paper Tapas boards tapas-serving-board Serving Board wooden-serving-board Dipping dishes dipping-bowls Wine Glasses wine-glasses Continenta Wooden Pizza Board / Serving Board with Juice Groove - Rubberwood - ø 25 cm Continenta Serveerplank Cosy & Trendy Serving Board - Acacia - 100 x 12.5 cm Cosy & Trendy ["Serveerplank"] Cosy & Trendy Serving Board / Pizza Board Rubberwood - 43.5 x 32 cm Cosy & Trendy Serveerplank, Pizzaplank Continenta Wooden Pizza Board / Serving Board with Juice Groove - Rubberwood - ø 30 cm Continenta Serveerplank Roasted pepper bites with ricotta and basil foodies-roasted-pepper-bites-with-ricotta-and-basil Patatas Bravas with Aioli and Chorizo foodies-patatas-bravas-with-aioli-and-chorizo Bodega-style Tapas foodies-bodega-style-tapas Cheese board with honey, walnuts and fig jam foodies-cheese-board-with-honey-walnuts-and-fig-jam

Recipe

Summery tapas board with strawberries, cheese and fuet

Assemble a festive tapas board in fifteen minutes with strawberries, blueberries, grapes, fuet, cheese and bread with heksenkaas. Perfect for a summer drinks gathering or a relaxed lunch with friends.

Course	Drinks / Tapas
Kitchen	Mediterranean
Servings	4 people

Preparation time

Preparation time	15 min
Total	20 min

Equipment

Serving board or tapas board
Sharp knife
Cutting board
Grill Pan
Kitchen paper

Ingredients

250 g strawberries
150 g blueberries
200 g grapes (red or green)
150 g fuet (Spanish dry sausage)
150 g aged cheese
1 small brie (about 200 g)
1 baguette or ciabatta (about 300 g)
150 g heksenkaas (spiced cream cheese)
1 sprig of fresh rosemary or thyme

How do you make a summery tapas board with fruit, cheese and fuet?

Remove the cheese from the refrigerator at least 20 minutes before serving. Cheese only releases its full flavor at room temperature, so this is the step that gives you the most reward for zero effort.
Rinse the strawberries, blueberries and grapes under cold water and pat them dry with kitchen paper. Wet fruit will make your bread soggy quickly, so drying them is not unnecessary.
Cut the strawberries in half or into slices so you can see the pretty red inside. Leave small strawberries whole if you prefer. Keep the grapes preferably in small bunches of three to four pieces — that’s easier to eat and instantly looks neat.
Cut the fuet on the diagonal into slices of about 3 mm. Cutting on the diagonal gives you a larger surface per slice and more flavor in every bite. Roll some of the slices loosely for a nice presentation on the board.
Cut the aged cheese into cubes of about 1.5 cm and the brie into pointed wedges. Using two different cheeses gives you both a firm, salty flavor and a creamy, soft counterpoint, which makes the board more interesting.
Heat the Grill Pan over medium-high heat (no oil needed) and let it warm for about 2 minutes until properly hot. Slice the baguette or ciabatta into slices about 1 cm thick. Place the slices in the hot dry Grill Pan and grill them 1 to 2 minutes per side until golden-brown grill marks appear. A dry pan gives you that characteristic crunchy crust without the bread getting greasy.
Spread half of the warm toasted slices generously with heksenkaas right away. The spiced cream cheese melts slightly into the warm bread, which blends the flavors nicely. Leave the other slices unspread so guests can choose for themselves.
Start arranging the board: first distribute the larger elements such as the cheese cubes, brie wedges and bread slices across the board and use them as anchors for the rest. Then fill the gaps with the rolled fuet, small bunches of grapes and strawberries.
Fill the last small holes with the blueberries. Add a sprig of fresh rosemary or thyme as a color accent among the cheese. Place the jar of heksenkaas separately so guests can help themselves to extra. Serve the board immediately.

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The order in which you arrange things really makes a difference. Always start with the largest elements like cheese blocks and bread so you have a solid base. Then fill the gaps with softer fruit and cured meats. Make sure there’s color variation: the red of the strawberries next to the white of the brie and the purple of the blueberries naturally draws the eye across the whole board. A wooden serving board with a beautiful grain immediately gives the whole arrangement a warm, natural feel. Keep the heksenkaas aside so you can top it up if the jar runs low while dining.

Feel free to vary based on what you have at home or the season. Replace the fuet with chorizo or another dry sausage. No heksenkaas? Then use a regular herbed cream cheese or tapenade as an alternative on the bread. In autumn, figs or pear slices pair beautifully with cheese and cured meats. For a fully vegetarian board, leave out the sausage and add roasted jarred peppers, olives or sun-dried tomatoes. Store leftover fruit and cheese covered in the fridge for up to one day. It's best to toast the bread on the day itself, as it's tastiest when fresh.

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