Jul 14 2026
Restaurants›Banks' Seafood Kitchen and Raw Bar›Imported Specialty Cheeses & Spanish Charcuterie Plate Recipe

Imported Specialty Cheeses & Spanish Charcuterie Plate Recipe

Inspired by Banks' Seafood Kitchen and Raw Bar
Time1h
Serves4

Quince Paste, Spiced Pecans, Garlic Chive Honey, Warm Grogéres

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Ingredients

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Cheeses

Charcuterie

Accompaniments

Gougères

Method

Cheeses

  1. 1

    Prepare Cheeses

    Slice the Brie and Gorgonzola cheeses into wedges. Cut the Manchego into small cubes. Arrange them on a serving platter.

Charcuterie

  1. 2

    Prepare Charcuterie

    Slice the Spanish chorizo, Serrano ham, and Salchichón into thin rounds. Place them alongside the cheeses on the serving platter.

Accompaniments

  1. 3

    Arrange Accompaniments

    Place the quince paste in a small dish and set it on the platter. Scatter the spiced pecans around the cheese and charcuterie, and drizzle the garlic chive honey over the top.

Gougères

  1. 4

    Make the Dough

    In a saucepan, combine water and butter. Bring to a boil, then add flour and salt. Stir vigorously until the mixture forms a ball. Remove from heat.

  2. 5

    Add Eggs

    Allow dough to cool slightly, then beat in eggs one at a time until smooth. Stir in the grated Gruyère cheese.

  3. 6

    Bake Gougères

    Preheat the oven to 200°C (400°F). Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden and puffed.

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