Cheese Plate Recipe

Prepare cheeses

Remove goat cheese and rotating cheese from refrigerator 20–30 minutes before plating so they come to near room temperature for better flavor and texture.

For the rotating cheese, if using a wedge (brie, manchego) slice into thin wedges or bite-size pieces and arrange attractively on the board.

Brûlée goat cheese

Place the 8 oz goat cheese log on a small ovenproof dish or leave on the board if using a kitchen torch. Spoon the 2 tbs runny honey evenly over the top of the goat cheese, then sprinkle the 1 tbs granulated sugar over the honey to create a thin, even layer.

If using a kitchen torch: hold the torch 2–3 inches from the surface and caramelize the sugar until it melts and turns golden brown and glassy, rotating to avoid burning (about 20–45 seconds). If using the oven broiler: set rack 6 inches from broiler, place the cheese under the broiler for 1–2 minutes watching constantly until sugar is caramelized.

Allow brûléed goat cheese to rest 2–3 minutes to harden the sugar crust before transferring to the platter or serving dish.

Make maple glazed nuts

Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.

In a small skillet or bowl, combine 1 cup chopped assorted nuts, 2 tbs maple syrup, and 1 tsp melted unsalted butter. Stir to coat evenly. Spread nuts in a single layer on the prepared baking sheet.

Bake 8–10 minutes, stirring once halfway, until nuts are fragrant and lightly toasted. Remove from oven and immediately sprinkle with 1 tsp coarse sea salt and 1/4 tsp freshly ground black pepper; stir to distribute. Let cool completely (they will crisp as they cool).

Reduce balsamic

In a small saucepan combine 1/2 cup balsamic vinegar and 1 tsp granulated sugar. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer uncovered for 8–12 minutes until syrupy and roughly reduced by half. Stir occasionally to prevent scorching. Remove from heat and let cool to thicken further.

Prepare apple and jams

Wash and core the apple. Thinly slice crosswise into 1/8-inch slices. If desired, toss slices lightly in 1 tsp lemon juice (not listed) to prevent browning, or prepare immediately before serving.

Spoon fig jam (3 tsp) and orange marmalade (3 tsp) into small ramekins or place small dollops directly on the cheese board near complementary cheeses.

Assemble the plate

On a large board or platter, place the brûléed goat cheese dish toward center-left and the rotating cheese cluster toward center-right. Arrange apple slices in a fan near soft cheeses. Place the cooled maple glazed nuts in a small bowl or mound on the board.

Add ramekins or dollops of fig jam and orange marmalade near cheeses that pair well (fig jam with goat cheese or cheddar; marmalade with brie). Lay out assorted crackers in small stacks or scattered groups for easy grabbing.

Drizzle the balsamic reduction sparingly in a thin line on the board near the firmer cheeses or serve in a small dish for dipping. Garnish with fresh thyme sprigs and a small handful of microgreens or arugula for color if desired.

Serve immediately so the brûléed sugar stays crisp and the apple slices remain fresh. Offer small spreaders or cheese knives so guests can serve themselves.