Fromage A La Carte Recipe

Prepare the baguette

Preheat oven to 180°C (350°F). Slice the baguette on a slight diagonal into 12–14 pieces about 1 cm thick. Brush one side lightly with olive oil if desired. Arrange slices on a baking sheet and toast in the oven for 6–8 minutes until edges are golden and crisp. Let cool slightly.

Arrange the assorted crackers on the platter at serving time so they remain crisp. Do not toast crackers.

Bring cheeses to serving temperature

Remove cheeses from the refrigerator 30–45 minutes before serving to allow flavors and textures to develop. Keep each cheese on its original paper or place on a small board while resting.

Prepare soft cheese

For Brie/Camembert: place whole wheel on the platter or in a small dish. If you prefer, score the rind lightly with an X on top so guests can spoon out creamy interior.

Slice semi-soft and hard cheeses

Cut semi-soft cheese into bite-size wedges or slices. For hard cheese, slice into thin triangles or shave into shards. Arrange cheeses in separate zones on the platter with space for accompaniments and knives for each cheese style.

Wash grapes and pat dry. Keep small clusters intact for visual appeal, trimming excess stem. Halve figs and core and thinly slice the pear just before plating to avoid browning; fanning slices looks elegant.

Distribute fruit in small clusters around the cheeses to provide color, palate-cleansing bites and easy picking.

Toast nuts (optional)

Heat a dry skillet over medium heat. Add marcona almonds and walnuts and toast, stirring, for 3–4 minutes until fragrant and lightly golden. Sprinkle with a pinch of coarse sea salt if desired. Cool before placing on the platter.

Place dried apricots and fig jam (or quince paste) into small bowls or neatly in piles. Position honey in a small jar or ramekin with a honey dipper or spoon.

Select a large wooden board or platter. Arrange the three cheeses first, spaced evenly. Add toasted baguette slices and crackers around the cheeses. Fill gaps with clusters of grapes, fig halves, pear slices and small piles of nuts and dried fruit.

Place fig jam/quince paste and honey in accessible spots, and tuck small spoons or spreaders nearby. Add rosemary or thyme sprigs for color and aroma.

Leave separate knives or spreaders for each cheese to avoid flavor mixing. Serve immediately once assembled so bread and crackers remain crisp.