Assiette Du Fromage (v) Recipe

Bring cheeses to room temperature

Remove the Brie, cheddar, goat cheese, and blue cheese from the refrigerator 30–60 minutes before serving so they soften and develop full flavor. Keep them covered loosely with plastic wrap while resting.

Slice and arrange firm cheeses

About 10 minutes before serving, cut the aged cheddar into 1/4-inch slices or bite-sized cubes, leaving one wedge intact for presentation. Place cheddar slices on the platter in a fan or stacked rows for easy picking.

Prepare soft cheeses

Set the Brie whole or cut into 6–8 wedges and place on the platter. Crumble or form the goat cheese into a small log or quenelles with a spoon and place near the Brie. Break the blue cheese into rough chunks with a small knife for rustic presentation.

Preheat oven to 375°F (190°C). Slice the baguette on the bias into 1/4-inch slices. Lightly brush each side with the optional olive oil and arrange on a baking sheet in a single layer. Toast for 6–8 minutes, flipping once, until edges are golden. Remove and cool slightly.

Arrange assorted crackers in small stacks or fanned sections on the platter so guests can choose different pairings.

Wash and dry the grapes; leave small clusters intact for easy picking. If using fresh figs, halve them. Place grapes and figs into small groups on the platter.

Scatter toasted walnuts in a small pile or place them in a small bowl on the board to prevent rolling. Position cornichons in a line or small dish to provide a vinegary contrast.

Spoon the fig or apricot jam into a small ramekin or dollop onto the board near the cheeses. Place honey in a small pourer or bowl with a honey dipper for drizzling over Brie or blue cheese.

Select a large wooden board or platter. Begin by placing the four cheeses spaced apart to create visual balance: Brie, cheddar, goat cheese, and blue cheese. Leave space between them for accompaniments.

Fill the gaps between cheeses with clusters of grapes, fig halves, toasted walnuts, cornichons, and crackers. Put toasted baguette slices near the soft cheeses for easy spreading. Keep jams and honey in small bowls near cheeses that pair well (Brie with honey, goat cheese with jam).

Garnish with fresh thyme sprigs tucked around cheeses and fruits. Lightly crack fresh black pepper over the goat cheese or blue cheese if desired; do not over-season the cheddar or Brie.

Include small cheese knives or spreaders: a soft cheese spreader for Brie and goat cheese, a small knife for cheddar, and a forked cheese knife for blue cheese. Provide toothpicks for cornichons and grapes if desired.

Bring the assembled platter to the table. Advise guests to start with milder cheeses (Brie, goat cheese) and progress to stronger flavors (cheddar, blue). Replenish breads and crackers as needed.