Assiette Du Fromage Recipe

Bring cheeses to temperature

Remove all cheeses from refrigeration 30–60 minutes before serving so they come to room temperature. This develops flavor and makes soft cheeses spreadable.

Portion and present

Trim rind only if desired (leave rinds intact for Brie, washed-rind, and blue unless strongly off-putting). Cut the aged Comté into bite-sized wedges (about 1/2" thick). Slice the washed-rind cheese into thin wedges. Leave the Brie whole or cut a quarter wheel to allow guests to spoon. Crumble or spoon the goat cheese into a small mound. Break a few pieces off the blue cheese and arrange them so flavors don't mix directly on the board.

Prepare baguette slices: Preheat oven to 375°F (190°C). Lightly brush both sides of the baguette slices with olive oil (optional) and place on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp. Alternatively, serve untoasted for softer bites. Arrange assorted crackers in small stacks on the platter.

Prepare fruit and nuts: Rinse grapes and pat dry; keep small clusters intact for easy picking. Halve fresh figs or quarter dried figs. Lightly toast walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan frequently until fragrant—cool before placing on platter. Arrange dried apricots in a small pile.

Place condiments: Spoon fig jam into a small bowl, and put whole grain mustard into another small ramekin. Arrange cornichons in a small pile. Keep honey in a small jar or bowl with a drizzle spout or a small spoon for guests.

Choose a platter or wooden board large enough to hold components without crowding. Start by placing larger cheese pieces spaced evenly across the board to create visual anchors.

Position bowls and ramekins with jam, mustard, and honey near the cheeses that pair well (honey next to blue and goat cheese; fig jam near Brie and Comté).

Fill gaps with clusters of grapes, fig halves, and toasted walnuts. Fan baguette slices or lay crackers in groups around cheeses so guests can easily reach a bread/cracker near each cheese.

Garnish with sprigs of thyme or rosemary for color and aroma. Add cornichons and dried apricots in small piles to balance savory and sweet flavors.

Serve with small cheese knives and spreaders: a soft cheese spreader for goat cheese and Brie, a forked knife for blue cheese, and a flat knife for slicing Comté wedges. Encourage guests to try cheeses with different condiments and fruits.

Keep the board at room temperature while serving (cheeses can be kept at room temperature for up to 4 hours). Replenish bread/crackers if they become stale from moisture. Leftover cheeses should be wrapped separately and refrigerated.