Fromage À Trois Recipe

Temper and plate cheeses

Remove the Brie (or Camembert), Manchego and blue cheese from the refrigerator 30–45 minutes before serving so they come to room temperature — this opens their flavors and textures. Place each cheese on a wooden board or shallow platter with a little space between them. For the Brie, leave whole or score the rind lightly in a crosshatch to encourage spooning. For the Manchego, cut into thin wedges for easy picking. For the blue cheese, crumble a little onto the platter and leave the remainder in a small wedge.

Prepare sweet accompaniments

Arrange the dried fig halves in a small cluster beside the Brie so guests can pair them together. Spoon honey into a small dipping bowl and place near the Brie and Manchego for drizzling. Scatter the candied or toasted walnuts in a shallow bowl; if using plain walnuts and you want them candied, toss 1 cup walnuts with 1 tbsp brown sugar and a pinch of salt, roast at 350°F (175°C) for 8–10 minutes until fragrant and caramelized, then cool before serving.

Prepare savory accompaniments

Place the cornichons or small pickles in a small bowl near the blue cheese to complement its sharpness. Arrange the toasted Marcona almonds in a second small bowl. Spoon the fig jam or onion marmalade into a ramekin and set it beside the Manchego — the savory-sweet balance complements the sheep’s-milk flavor.

Slice the baguette thinly and toast under a broiler or in a toaster oven until golden and crisp, about 4–6 minutes, watching closely. Fan the slices on the board or place crackers in a separate dish. Provide a small knife for cutting/brie spreading and ensure crackers are positioned so each cheese has nearby bread/crackers for convenience.

Tuck fresh thyme sprigs around the cheeses for aroma and visual appeal. Lightly drizzle 1 tsp olive oil over the Manchego if you like a gloss and sprinkle freshly cracked black pepper over the blue cheese and Brie to finish. If serving a crowd, label the cheeses (small cards) so guests know what they’re tasting.

Encourage guests to build bites: soft Brie with honey and fig, Manchego with fig jam and Marcona almond, blue cheese with cornichon and candied walnut. Replenish accoutrements as they run low and rotate one element (for example swap figs for fresh grapes or replace Marcona almonds with smoked almonds) to keep the board interesting. Serve with a crisp white wine (Sauvignon Blanc), light red (Pinot Noir), or a dry sparkling wine.