Move over, charcuterie! There’s a new board in town, and she’s blooming with fresh spring flavors. It’s light, flavorful and perfect for sharing. We put our twist on the classic Italian panzanella salad with this Spring Panzanella Board, featuring crispy ciabatta, roasted asparagus, creamy herbed cheese, and a vibrant lemon chili olive oil dressing.

We usually make this as an impressive appetizer to begin a beautiful spring meal together, but it’s perfect for a light lunch or, our favorite, an aperitivo (just imagine this laid out on a picnic blanket in the garden with an Aperol Spritz)

The beauty of this board lies in its simplicity: Here’s what you’ll need:

• Crispy Ciabatta: The base of any good panzanella, really. Cube day-old ciabatta bread and toss it with olive oil, salt and pepper before baking it golden brown.
• Roasted Asparagus: Let’s be real, there’s nothing quite like a fresh bunch of asparagus from the farmer’s market. It’s spring’s superstar veggie, and if you saute it until tender-crisp and delightfully green, it’ll be the superstar of this board, too.
• Herbed Cheese: Trader Joe’s has the best specialty seasonal cheeses, and they are worth grabbing while you can. Here we used Dorothy’s Garden Secret herbed cheese, a blend of basil, oregano and sage. It’s creamy and dreamy. However, you can use any small brie wheel and garnish it with herbs!
• Lemon Chili Olive Oil Dressing: A zesty and slightly spicy dressing ties everything together.