Sharing Plates Recipe

Bring cheeses to temperature

Remove all cheeses from refrigeration 30–45 minutes before serving so they come to room temperature for best flavor and texture.

Prepare cheeses

Arrange Manouri, graviera, melichloro and goat cheese on a large wooden board or platter. For graviera, cut several thin wedges and a few smaller cubes for easy picking; leave melichloro in a small bowl with a spreader; crumble or slice goat cheese into medallions; place Manouri as a small block or slices.

Add nuts and tomatoes

Scatter roughly chopped pistachios around the cheeses, concentrating a small pile near the soft cheeses for textural contrast. Halve the cherry tomatoes and arrange them in a small cluster; lightly season tomatoes with 1 tsp olive oil, a pinch of sea salt flakes and a grind of black pepper.

Season and finish cheeses

Drizzle 1 tbs extra-virgin olive oil lightly over the graviera and goat cheese (avoid drizzling the melichloro bowl). Sprinkle a few sea salt flakes over graviera and goat cheese and, if desired, a small spoonful of honey over a wedge of graviera for a sweet-salty accent.

Add chutney and fruits

Spoon the homemade apple chutney into a small ramekin and place it on the board near the soft cheeses. Arrange the seasonal fruits (figs halved, grapes in small clusters or sliced pear/apple) around the chutney and cheeses for color and palate-cleansing bites.

Arrange cold cuts

Fan or loosely fold the assorted cold cuts (prosciutto, soppressata, bresaola) into small piles on one side of the board, creating visual layers and easy picking. Keep different types separated so guests can choose.

Add pickles and finishing touches

Place cornichons or pickled peppers in a small dish and set near the cold cuts. Drizzle remaining 1 tbs olive oil over any bare spots on the board for sheen. Place remaining honey in a tiny dish or directly drizzle small amounts across a slice of graviera as suggested earlier. Grind remaining black pepper over the cold cuts lightly if desired.

Prepare bread

Preheat oven to 200°C (390°F). Slice the baguette or country loaf on a diagonal into 12–16 slices about 1–1.5 cm thick.

Brush and bake

Arrange slices on a baking sheet. Combine 3 tbs olive oil and softened butter (if using) and brush each slice lightly. Bake in the preheated oven for 8–10 minutes or until edges are golden and crisp, flipping once halfway through for even toasting.

Rub with garlic

Immediately after removing crostini from the oven, while still warm, cut the garlic cloves in half and rub the cut face over one side of each toasted slice to impart a gentle garlic flavor. If you prefer stronger garlic, rub both sides or brush with a little reserved garlic-infused oil.

Serve

Stack crostini in a small basket or place them on the board near the spreadable melichloro and chutney so guests can top as they wish.

Double-check board balance: ensure cheeses, cold cuts, fruits, chutney, crostini and nuts are evenly distributed for color and access. Leave small serving utensils: a small knife for hard cheese, spreader for melichloro, and small spoons for chutney and honey.

Serve: present the sharing plate immediately with plates and napkins. Recommend guests start with crostini topped with melichloro and chutney, then sample graviera with honey and pistachio, and alternate with fresh fruits and cold cuts for variety.