Cheese Plate Gfo Recipe

Prepare goat cheese for brulee

Place the 6 oz goat cheese log on a small oven-safe plate or shallow ramekin. Smooth the top with the back of a spoon so honey will sit evenly.

Honey brulee

Drizzle 2 tablespoons of honey evenly over the top of the goat cheese. Using a culinary blowtorch, caramelize the honey until it forms a golden, slightly crisp crust (about 20–40 seconds in small circular motions). If you don't have a torch, place the ramekin under a very hot broiler 3–5 inches from the heat for 1–2 minutes, watching carefully to avoid burning.

Arrange rotating cheese

Slice or wedge the 6 oz rotating daily cheeses into bite-size pieces. Arrange them on the serving board next to the bruleed goat cheese, leaving space for jams, marmalade, nuts and crackers.

Add jams and balsamic

Spoon 3 tablespoons fig jam into a small bowl and place it on the board. Spoon 3 tablespoons orange marmalade into a separate small bowl. Drizzle or spoon 2 tablespoons balsamic reduction into a tiny dish or directly as a small decorative pool on the board for dipping.

Core and thinly slice the apple into 1/8–1/4 inch slices, brushing lightly with a squeeze of lemon if you want to prevent browning (lemon not listed in ingredients; optional). Fan the slices attractively on the board near the cheeses. Cut half an orange into thin rounds or segments and place as garnish or to pair with marmalade and fig jam.

Maple glazed nuts

Preheat a skillet over medium heat. Add 1 tablespoon unsalted butter; when melted, add 1 cup assorted nuts and toast, stirring, 2–3 minutes until fragrant. Add 2 tablespoons pure maple syrup and 1 tablespoon light brown sugar; stir to coat the nuts and cook 1–2 minutes until syrup thickens. Remove from heat, spread nuts on parchment to cool and sprinkle with 1/4 teaspoon sea salt while still warm to set the glaze. Let cool completely before transferring to the board.

Arrange 8 assorted crackers in small stacks or fanned around the cheeses. Place the cooled maple-glazed nuts in a small pile or bowl. Garnish the board with thyme sprigs and sprinkle a pinch (1/4 tsp) of coarse black pepper over the goat cheese brulee if desired.

Final assembly: On a wooden board or large plate arrange: bruleed goat cheese ramekin, sliced rotating cheeses, apple slices, bowls of fig jam and marmalade, bowl of balsamic reduction, bowl of maple-glazed nuts, crackers, and optional charcuterie slices folded or layered. Ensure there are small spoons or spreaders for the jams and marmalade and a small knife for the goat cheese.

If adding charcuterie (+$6.50), place 4 oz assorted cured meats folded into ribbons or loosely stacked on the board near the cheeses. Offer the meats next to the crackers so guests can build bites.