Name: Brood and Barleys $14 Cheese And Fruit Plate Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.25 lbs Aged cheddar; 0.25 lbs Brie (or soft-ripened triple-cream); 0.2 lbs Blue cheese (or Gorgonzola); 0.25 lbs Manchego (or firm sheep's milk cheese); 1 cups Seedless grapes; 1 cups Seasonal stone fruit (sliced) — e.g., peaches or apricots; 1 each Apple or pear (sliced); 0.5 cups Berries (strawberries, blueberries or raspberries); 2 tbs Honey; 2 tbs Fig jam or fruit preserve; 0.5 cups Mixed nuts (toasted walnuts or marcona almonds); 0.25 cups Olives (optional); 12 each Water crackers or sliced baguette; 2 sprigs Fresh herbs (optional: rosemary or thyme sprigs); 1 tsp Extra-virgin olive oil (for drizzling over blue cheese if desired); 1 tsp Freshly cracked black pepper

Method

Cheeses

Portion and rest

Remove all cheeses from refrigeration 30–45 minutes before serving to come to room temperature. This improves aroma and texture and allows flavors to open.

Prepare cheeses

Trim rind if desired (leave edible rinds like brie intact). Cut aged cheddar and Manchego into a mix of slices and bite-sized cubes. Portion blue cheese into a small wedge and score the surface so guests can spoon or crumble it. Keep brie whole or partially cut into wedges for presentation.

Fresh Fruit

Wash and dry all fruit thoroughly. Remove stems from grapes and leave on small clusters for presentation. Core and thinly slice the apple or pear and immediately tuck slices into a shallow bowl with a squeeze of lemon (optional, not listed) to prevent browning if you expect a wait longer than 10 minutes.

Slice stone fruit into wedges; hull and halve strawberries if using. Arrange berries in small piles so colors contrast with cheeses.

Accoutrements

Toast nuts in a dry skillet over medium heat for 3–5 minutes, shaking frequently, until fragrant and lightly browned. Allow to cool. If using olives, drain and lightly pat dry.

Place fig jam in a small bowl or ramekin. Portion honey into a small dip bowl. Place crackers or sliced baguette on a board or platter near cheeses.

Assembly & Finish

Select a large wooden board or platter. Starting with the cheeses, space them apart across the board so guests can access each one without crowding.

Arrange fruit in clusters around the cheeses — grapes in small bunches, sliced apples/pears fanned, stone fruit wedges grouped, berries in small bowls or piles. Fill gaps with crackers or baguette slices.

Place the ramekins with fig jam and honey near complementary cheeses (honey beside blue or brie; fig jam near aged cheddar or Manchego). Scatter toasted nuts around the board and tuck a few olives and herb sprigs for color.

If desired, drizzle a teaspoon of olive oil over the blue cheese and finish the brie or apples with a very light dusting of freshly cracked black pepper. Provide small cheese knives and spoons for spreads.

Serve immediately once cheeses have warmed to room temperature. Keep any leftovers refrigerated and consume cheeses within 2–3 days (store separate fruits and crackers).