Assiette De Fromage Recipe
Make Assiette De Fromage Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheeses
Accompaniments
Fruit & Nuts
Condiments & Garnish
Optional finishing
Method
Cheeses
Temper cheeses
Remove all cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature. This allows flavor and texture to develop. Keep each cheese on its original wrapper or place on a plate while resting.
Prepare cheese shapes
Trim any rind only if necessary (e.g., remove excess hard rind from aged Comté) but leave rinds on for appearance and flavor. For the Comté, cut into 1 cm-thick slices or small wedges. For the Brie, cut a wedge and keep one small wheel intact. For the chèvre, slice into rounds about 1 cm thick or leave the log whole for guests to spread. Crumble or slice the blue cheese into bite-sized pieces.
Finish soft cheese
Drizzle the goat cheese rounds or the exposed face of the chèvre log with 1 teaspoon extra virgin olive oil and scatter a few toasted walnut halves on top for texture, if desired.
Accompaniments
Preheat oven to 180°C (350°F) if making crostini. Slice the baguette on a slight diagonal into 1/2 cm slices. Arrange slices on a baking sheet, brush lightly with olive oil (optional), and bake 6–8 minutes until edges are crisp and just golden. Allow to cool. Arrange crackers and any extra toasted baguette slices on a serving board.
Fruit & Nuts
Rinse grapes and pat dry; keep some on the stem for presentation. Halve fresh figs and arrange with dried apricots. Toast walnuts in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant and lightly browned; cool slightly and halve larger pieces if needed.
Condiments & Garnish
Spoon fig jam into a small ramekin or jar and place on the board. Spoon honey into a shallow dish or serve in a small dipper jar so guests can drizzle. Place whole-grain mustard in a small bowl. Arrange cornichons in a small pile. Add rosemary and thyme sprigs around the board for aroma and visual interest.
Assembly
Select a large wooden board or platter. Position the cheeses roughly evenly spaced: a wedge of Comté, a wheel or wedge of Brie, the chèvre log or rounds, and the blue cheese. Place a cheese knife or spreader near each cheese (hard cheese knife for Comté, soft-spread knife for chèvre, small fork or spoon for blue cheese).
Fill the spaces between cheeses with clusters of grapes, halved figs, dried apricots, and toasted walnuts. Place crackers and baguette slices in groups near cheeses that pair well: crusty slices near Comté and Brie, crackers near blue and chèvre. Set ramekins of fig jam, honey, and mustard on the board, and a small pile of cornichons.
Garnish with rosemary and thyme sprigs. If desired, drizzle a touch more honey over the Brie wedge or a small spoonful of fig jam next to the goat cheese. Label cheeses with small tags if serving guests who may not know each type.
Serve immediately at room temperature with small plates and extra napkins. Encourage guests to start with the mildest cheese (chèvre or Brie) and progress to stronger flavors (Comté, then blue) to appreciate contrasts.