The Modern Cheese Board

The Modern Cheeseboard: A no-cook recipes for when it‘s too hot to cook

My Caprese board is a recipe from my new book "the modern cheeseboard" perfect to be enjoyed in the summer months too. Most ingredients can be bought from the supermarket, they’re easy to put together, delicious and best enjoyed alfresco – basically, there’s a whole lot to love.

The Caprese Board

  • Prep: 15 mins
  • Servings: 5-6 people
  • Board Style: Ceramic plate



  • 80g freshly grated Parmesan
  • 2 x 250g burrata balls
  • 300g mozzarella bocconcini


  • 150g sliced Italian salami


  • 3 beef tomatoes
  • 250g cherry tomatoes
  • 2 Roma tomatoes
  • 1 Campari tomato
  • 150g raspberries
  • 100g toasted salted almonds
  • 4 tbsp olive oil

For the pesto:

  • 150g fresh basil leaves
  • 3 garlic cloves, peeled
  • 3 tbsp pine nuts
  • 1½ tbsp olive oil
  • flaked sea salt and freshly ground black pepper

Bread and crackers:

  • 1 loaf crusty ciabatta bread
  • 180g (61/4oz) fennel crackers


  • 200g fresh basil, so much basil!
  • 50g micro basil
  • 100g pine nuts

The Caprese Board - The modern Cheese board - Morgan McGlynn
The Modern Cheese Board - Morgan McGlynn​​



Make the pesto. Place the basil, garlic, pine nuts and Parmesan in the bowl of a food processor. Blitz, then, with the motor running, add the olive oil in a slow, steady stream until everything is well blended. Season to taste with salt and pepper.

Leave two of the largest tomatoes whole and a few whole cherry tomatoes, and cut the rest of the tomatoes into slices or halves. Slice the loaf of ciabatta.


Place a layer of basil leaves on the plate. Arrange the burrata over the basil leaves with the two whole beef tomatoes, then arrange the mozzarella bocconcini around the plate.

Start adding the different kinds of tomatoes, mixing the different varieties together. 

Fold each slice of salami to create a triangle shape and lay in a line on the plate, between the cheese and tomatoes. 

Keep adding tomatoes – more is more when it comes to Caprese! Add the raspberries and some almonds here and there and drizzle lightly with olive oil.

Finish with the micro basil leaves and pine nuts. Serve with the ciabatta bread and fennel crackers alongside.

The Pairings :

Serve with a Negroni or oaky Chardonnay
Burrata + beef tomatoes + pesto
Mozzarella bocconcini + Campari tomatoes + basil
Mozzarella bocconcini + Roma tomatoes + salami + pine nuts

Photography: © Jamie Orlando Smith

The Modern Cheese Board - Pair your way to the perfect cheese plate

So rather than throwing together some leftover cheddar and the out-of-date crackers you found lurking at the back of your kitchen cupboards, we’re turning to Morgan McGlynn to show us the way to elevating the humble cheeseboard. 

As the owner of The Muswell Hill Cheese Shop and the resident cheese expert of Channel 4’s Sunday Brunch, Morgan knows her comté from her cambozola. And with her second book The Modern Cheese board, Morgan is giving us 40 new ideas for beautifully presented cheese boards for every occasion. 

This sumptuous guide gives you everything you need to put together the perfect cheese board for any occasion, with 40 beautiful delicious ideas to suit all tastes.

Morgan McGlynn brings you this complete guide, filled with beautiful recipes to wow guests and delight the palate. 

A how-to guide that breaks the cheeseboard down into its components— cheese, meat, accompaniments, garnish. - allowing you to create stunning spreads for any occasion.

PRAISE FOR The Modern Cheese Board

"So, if you’re looking to make all your fromage fantasies come true, look no further than The Modern Cheeseboard"

The Evening Standard

'This book inspires, educates and makes you salivate. Morgan is the queen of cheese"

Simon Rimmer - Sunday Brunch

'The Modern Cheeseboard wonderfully guides the reader through all manner of boards. Learn how to pair any cheese with practically any food or drink in this fun, concise and approachable guide.

The Telegraph