Cheese Service Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the levain into 1/4- to 1/3-inch thick slices (about 12–16 slices depending on loaf). Arrange slices in a single layer on a rimmed baking sheet. Brush each slice lightly on both sides with extra-virgin olive oil (about 3 tablespoons total).

Toast in the oven 6–10 minutes, flipping once halfway, until edges are golden and crisp but interior still slightly chewy. Remove and immediately sprinkle lightly with coarse sea salt. Let cool on a rack — these are your crostini.

Bring cheeses to serving temperature

Remove all cheeses from refrigerator 30–45 minutes before serving so flavors and textures open up. For the soft-ripened cheese, if you prefer warm and gooey, place whole rind-wrapped cheese on a small ovenproof dish and warm at 350°F (175°C) for 10–12 minutes until just softened (optional). Otherwise serve at room temperature.

Cut or arrange the aged hard cheese into thin slices and break or tear the washed-rind cheese into bite-friendly pieces. Place cheeses on a serving board with space between types.

Spoon the fig jam into a small bowl or ramekin. Place ramekin on the serving board. Keep the runny honey in a small pourer or jar and set near the honeycomb pieces.

Place honeycomb pieces on the board directly next to cheeses for guests to tear and pair. Drizzle a little runny honey over the warmed soft cheese just before serving, or allow guests to do so.

Scatter Marcona almonds in a small bowl or directly on the board; if you like, warm them briefly in a dry skillet over medium for 2–3 minutes to release aroma (watch closely to avoid burning).

Tuck thyme sprigs around the board for fragrance and color.

On a large wooden board or slate, place the cheeses spaced apart. Add the ramekin of fig jam and a small jar with runny honey. Arrange crostini in fan clusters near the soft cheese and the washed-rind cheese. Place honeycomb pieces and Marcona almonds in small piles.

If you warmed the soft-ripened cheese, place it where guests can spoon it onto crostini. Offer a small knife for each cheese and a honey dipper. Finish with a light drizzle of honey over one cheese and a scatter of thyme sprigs for presentation.

Serve immediately. Encourage guests to combine a slice of cheese with fig jam, a piece of honeycomb or a drizzle of honey, and a Marcona almond on a crostini for a balanced bite.