Cheese & Meat Platter Recipe

Cook the chutney

In a medium saucepan, combine diced apples, chopped red onion, raisins, brown sugar, apple cider vinegar, water, grated ginger, minced garlic, mustard seeds, cinnamon, salt and pepper. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until the apples are soft and the mixture is thickened — about 25–30 minutes.

Finish and cool

Taste and adjust seasoning (add a touch more vinegar or sugar if needed). Remove from heat and let cool to room temperature. Transfer to a clean jar and refrigerate; chutney will keep for up to 2 weeks refrigerated.

If using store-bought quick pickles/cornichons/pickled onions, drain and set in small bowls. To make quick pickled cucumber: combine 120 ml white vinegar, 120 ml water, 1 tbs sugar and 1 tsp salt in a jar; add sliced cucumbers and refrigerate at least 30 minutes. Drain well before plating.

In a bowl, whisk together olive oil, lemon juice, salt and pepper. Toss mixed greens, cherry tomatoes and sliced cucumber with dressing just before serving to keep greens crisp.

Slice baguettes on a diagonal. If desired, lightly toast slices in a 180°C (350°F) oven for 5–7 minutes until lightly golden. Serve butter in a small dish. Toast nuts in a dry skillet over medium heat, shaking frequently, 3–4 minutes until fragrant; cool and roughly chop. Keep honey and herbs ready for finishing.

Select a large wooden board or platter. Arrange cheeses spaced apart: leave wedges of brie whole, cut cheddar and gouda into slices or cubes, and crumble or slice blue cheese. Fan or fold prosciutto and lay slices of salami and chorizo in small piles around the cheeses. Add smoked sausage sliced on bias if using.

Place small bowls on the platter with chilled chutney and pickles. Scatter toasted nuts near cheeses that pair well (e.g., blue or brie). Arrange baguette slices in a stack or fan at one edge of the board.

Add the dressed salad in a separate small bowl or on a side plate to keep it from wilting the cheeses. Garnish the platter with fresh herbs and provide a small knife for each cheese and toothpicks or small forks for the meats and pickles. Drizzle a little honey over a mild cheese (optional).

Serve immediately, letting guests mix and match cheeses, meats, chutney, pickles and bread. Leftover chutney and pickles can be refrigerated; wrap cheeses well.