4th of July party ideas … Cheeseboards

The 4th of July is coming up quickly! I love the 4th of July!  I love…Americans celebrating the signing of the Declaration of Independence…  Americans celebrating with family and friends…Americans waving the Red, White, and Blue…Americans listening to Patriotic Songs…Americans watching fireworks exploding in the night…The 4th is a day of celebration.

4th Of July Celebration


a festive picnic or barbecue celebrated on the 4th of July to commemorate the signing of The Declaration of Independence, featuring creative recipes, colorful red, white, and blue decorations, American flags, parades and fireworks

My menu for our 4th of July Celebration will include many summertime favorites…Lots of cold picnic food to help battle the heat.

 First course…

Cheese Board with crackers, fruit, nuts, olives, Peppadew peppers, prosciutto and summer sausage.

Cheese Board for the 4th of July on antique table photo by Kathy Miller

I love the proscuitto rolled into little florets!  I got the idea from Cheese Grotto.

Cheese board close up with proscuitto florets photo by Kathy Miller

This cute mouse cheese board…made in Vermont!

2 cheese boards for the 4th of July with a cute Vermont made mouse board photo by Kathy Miller

Mouse Cheese Board made in Vermont photo by Kathy Miller

Another cutting board made in Vermont with a much simpler cheese presentation.

Simpler cheese board on Vermont cutting board photo by Kathy Miller

Customize your cheese board by adding any other cheeses, nuts, pesto, hummus, veggies, artichoke hearts, bread or crostini.

Another way to use the sweet piquanté pepper or Peppadew pepper, is to stuff with boursin cheese and top with a pecan or walnut.  You can leave it on the cheese board or serve it as a separate appetizer.

UGA Bites

Serving Size:


  • 1 (14 ounce) jar Peppadew peppers
  • 1 (5.2 ounce) package Boursin Cheese, garlic and fine herbs or white goat cheese
  • 1 package walnuts or pecans, halved


  1. Slice Peppadew peppers in halves or quarters.
  2. Spread with Boursin cheese.
  3. Top with a walnut or pecan half or quarter.
  4. Serve on a platter.


This is a wonderful sweet/ spicy combination.

By KathyMillerTime
Adapted from Let The Big Dawg Eat...Again by Loran and Myrna Smith


Recipe Printed from www.kathymillertime.com

Watch for more recipes from my 4th of July menu.

Come celebrate with me.  I’ll save you a seat at the table.





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