Formaggi Recipe
selection of cheeses bleu d'auvergne · tête de moine · robiola bosina
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Ingredients
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Cheeses
Accompaniments
Method
Preparation
- 1
Prepare the Cheeses
Cut the Bleu d'Auvergne, Tête de Moine, and Robiola Bosina into bite-sized pieces or wedges and arrange them on a serving platter.
- 2
Prepare the Accompaniments
Chop the walnuts coarsely and set aside. Rinse the fresh fruits under cold water and dry them gently. Slice the baguette into thin rounds.
Serving
- 3
Assemble the Platter
On the serving platter, arrange the cheeses in a visually appealing manner. Place the walnuts and fresh fruits around the cheeses.
- 4
Add Honey
Drizzle honey over the cheeses and place a small bowl of honey on the platter for dipping.
- 5