Cheese Platter Recipe

Cook chutney

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add the diced apples, brown sugar, raisins, grated ginger, ground cinnamon, salt and pepper. Stir to combine and cook 2 minutes. Add the apple cider vinegar and lemon juice, bring to a simmer, then reduce heat to low and simmer gently uncovered for 18–25 minutes, stirring occasionally, until apples are soft and mixture is thick and jammy. Taste and adjust salt, sugar or vinegar. Remove from heat and let cool; chutney will thicken more as it cools.

Toast bread

Preheat oven to 200°C (400°F). Arrange baguette slices on a baking sheet. Brush both sides lightly with 2 tablespoons extra-virgin olive oil and sprinkle with 1/4 teaspoon salt. Toast in the oven 6–8 minutes until golden and crisp, flipping once halfway.

Rub with garlic

Remove crostini from oven and while still warm, rub the cut side of each garlic clove over the top of each slice to impart a gentle garlic flavor. Set aside to cool slightly.

While chutney simmers and crostini toast, prepare produce and nuts. Halve the cherry tomatoes and place them in a small bowl; drizzle with 1 teaspoon olive oil and a pinch of cracked black pepper and toss gently. Lightly toast the shelled pistachios in a dry skillet over medium heat 2–3 minutes until fragrant, shaking the pan frequently; let cool.

Slice graviera and melichloro into 6–8 mm (1/4–1/3 inch) slices or wedges for easy picking. Cut manouri into 1–2 cm cubes or leave as small wedges depending on its softness. Leave goat cheese as a small log or form into quenelles with a spoon for easy spreading. Chill cheeses briefly if they are very soft so they hold shape on the platter.

Choose a large wooden board or platter. Arrange cheeses with space between types: place graviera and melichloro slices/fans, a cluster of manouri pieces, and the goat cheese log. Position a small bowl or ramekin with 4–6 tablespoons of the cooled apple chutney near the cheeses.

Scatter the halved cherry tomatoes in a small pile on the board and season with a light pinch of salt and cracked pepper. Arrange seasonal fruits (grapes, fig halves, apple or pear slices) in small clusters around the cheeses. Place pistachios in a small heap or in a little dish to keep them contained.

Arrange garlic crostini on the board or in a basket beside it. If using, drizzle a small amount of honey over the goat cheese or provide honey on the side for guests to add. Garnish the board with fresh herb sprigs for color.

Provide small cheese knives, spreaders, and cocktail picks so guests can cut, spread and pick easily.

Serve the platter at room temperature: remove cheeses from the refrigerator 20–30 minutes before serving to allow flavors to open. The apple chutney can be made ahead and refrigerated for up to 5 days; bring to room temperature before serving. Leftover chutney keeps up to 2 weeks refrigerated.