Chef's Selection Of Three Cheeses Recipe

Name: City Winery St. Louis Chef's Selection Of Three Cheeses Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 150 g Aged Manchego; 150 g Triple cream Brie; 125 g Point Reyes Blue (or other creamy blue); 80 g Sliced dry-cured salami; 80 g Prosciutto slices; 60 g Marcona almonds (lightly salted); 40 g Cornichons (small pickles); 2 tbs Whole grain mustard; 3 tbs Fig jam; 1 each Baguette, thinly sliced and lightly toasted; 150 g Assorted crackers; 100 g Red seedless grapes; 1 each Fresh pear, thinly sliced (optional); 2 sprigs Fresh rosemary sprigs (for garnish); 2 tsp Honey (for drizzling); 3 each Cheese knives / spreader; 3 each Small bowls (for jams, mustard, nuts); 1 each Large wooden board or platter

Inspired by City Winery St. Louis

Time45m

Serves4

Make Chef's Selection Of Three Cheeses Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheeses

5.29 oz (150 g) Aged Manchego

5.29 oz (150 g) Triple cream Brie

4.41 oz (125 g) Point Reyes Blue (or other creamy blue)

Charcuterie & Accoutrements

2.82 oz (80 g) Sliced dry-cured salami

2.82 oz (80 g) Prosciutto slices

2 1/8 oz (60 g) Marcona almonds (lightly salted)

1.41 oz (40 g) Cornichons (small pickles)

2 tbs Whole grain mustard

3 tbs Fig jam

Bread & Crackers

1 each Baguette, thinly sliced and lightly toasted

5.29 oz (150 g) Assorted crackers

Fresh Fruit & Garnishes

3 1/2 oz (100 g) Red seedless grapes

1 each Fresh pear, thinly sliced (optional)

2 sprigs Fresh rosemary sprigs (for garnish)

2 tsp Honey (for drizzling)

Tools & Serving

3 each Cheese knives / spreader

3 each Small bowls (for jams, mustard, nuts)

1 each Large wooden board or platter

Method

Cheeses

Temperature & prep

Remove all cheeses from refrigeration 30–60 minutes before serving to come to room temperature. This maximizes flavor and texture (softer Brie and blue, more pronounced Manchego flavors).

Portioning

Manchego: cut into 1 cm thick wedges or bite-size triangles, arrange in a fan. Brie: leave a small wheel whole or cut into 6–8 wedges; if using a cold Brie, score the top rind lightly for guests to spread. Blue cheese: crumble or cut into irregular chunks about 2–3 cm for easier portioning.

Charcuterie & Accoutrements

Arrange the salami in overlapping folds or rosettes and drape prosciutto in loose ribbons. Place Marcona almonds and cornichons in small bowls. Spoon whole grain mustard and fig jam into separate small bowls. Place bowls near corresponding cheeses (fig jam near Manchego or Brie; mustard near salami/prosciutto).

If you prefer warm nuts, toast the Marcona almonds in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring constantly; cool slightly before placing in a bowl.

Bread & Crackers

Thinly slice the baguette on a bias about 1/2 cm thick. Lightly brush with olive oil (optional) and toast in a 190°C (375°F) oven for 6–8 minutes until just golden, or toast slices in a skillet. Arrange toasted slices and crackers in a separate pile to avoid sogginess near moist jams or cheeses.

Fresh Fruit & Garnishes

Wash grapes and leave on small stems for easy picking; arrange in small clusters on the board. Core and thinly slice the pear just before serving to avoid browning; fan a few slices near the Brie. Tuck rosemary sprigs around the board for aroma and visual contrast. Drizzle honey lightly over a portion of blue cheese or place honey in a small bowl for guests.

Assembly & Presentation

Place cheeses spaced apart on the board so guests can approach each cheese without cross-contamination. Put small labeled cheese knives near each cheese (use a soft spreader for Brie and blue, a firmer knife for Manchego). Arrange charcuterie, bowls of condiments, nuts, cornichons, fruit and bread/crackers around the cheeses to create balance and easy access.

Provide a suggested tasting order: start with Manchego (firm, nutty), then Brie (creamy, mild), finish with the blue (strong, tangy). Encourage guests to pair bites with crackers or bread, add a dot of fig jam or mustard as desired, and cleanse the palate with grapes between stronger flavors.

If serving family-style at a table, refresh small bowls as needed. Keep leftover cheeses refrigerated and allow to return to room temperature before serving again.