Cheese Platter Recipe

Name: Mama Stortini's Restaurant & Bars Cheese Platter Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cheese
Ingredients: 0.3 lbs Aged cheddar (firm); 0.25 lbs Brie (soft, wheel); 0.25 lbs Gouda (semi-firm); 0.15 lbs Blue cheese (crumbly); 8 oz Assorted crackers (water crackers, multigrain, crispbread); 0.75 cups Dried apricots; 0.5 cups Dried figs (halved if large); 0.5 cups Marcona almonds (or roasted whole almonds); 6 slices Seeded baguette or bread slices (optional); 2 tbs Honey (for drizzling); 3 tsp Fig jam or quince paste; 0.5 lbs Green grapes (small bunch, for garnish); 2 sprigs Fresh rosemary or thyme sprigs (garnish); 1 tsp Olive oil (for toasting bread, optional)

Inspired by Mama Stortini's Restaurant & Bar

Time45m

Serves6

Domestic & Imported Cheeses, Dried Fruit, Assorted Crackers

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Ingredients

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Cheeses

0.3 lbs Aged cheddar (firm)

1/4 lbs Brie (soft, wheel)

1/4 lbs Gouda (semi-firm)

1/8 lbs Blue cheese (crumbly)

Accompaniments

8 oz Assorted crackers (water crackers, multigrain, crispbread)

3/4 cups dried turkish apricots

1/2 cups Dried figs (halved if large)

1/2 cups Marcona almonds (or roasted whole almonds)

6 slices Seeded baguette or bread slices (optional)

2 tbs Honey (for drizzling)

3 tsp Fig jam or quince paste

1/2 lbs Green grapes (small bunch, for garnish)

2 sprigs Fresh rosemary or thyme sprigs (garnish)

1 tsp Olive oil (for toasting bread, optional)

Method

Cheeses

Temper cheeses

Remove all cheeses from refrigeration 30–45 minutes before serving to allow flavors and textures to open. For a 6–8 serving platter, remove at least 30 minutes; for larger, up to 45 minutes.

Prepare Brie

Place the Brie wheel on the cutting board. About 10 minutes before serving, score the top rind in a shallow cross or leave whole. If you prefer, gently warm the Brie in a 350°F (175°C) oven for 8–10 minutes wrapped in parchment to soften (optional). Transfer Brie to the platter near center or front for easy access.

Slice/portion cheeses

Using a thin-blade knife, cut the aged cheddar into 1/4-inch slices or 1-inch cubes and fan them slightly on the board. Cut the Gouda into 1/4-inch slices or 3/4-inch wedges. Crumble or break the blue cheese into small chunks and place in a small ramekin or pile on the board. Leave cheese pieces with their rind where appropriate so guests can identify them.

Accompaniments

Prepare crackers and bread

Arrange crackers in small stacks or scattered groups around the cheeses so different cracker types are near contrasting cheeses. If using baguette slices, brush lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until golden; cool slightly before placing on platter.

Arrange dried fruit and nuts

Scatter dried apricots and halved figs in small piles between cheese sections to add sweetness and color. Place Marcona almonds in a small bowl or pile them on the board near the blue cheese and cheddar for textural contrast.

Add spreads and honey

Spoon fig jam or place small quenelles of quince paste on the board near the Brie and Gouda. Place the honey in a small dish with a spoon or honey dipper and position it where guests can easily drizzle over cheeses.

Garnish and finish

Tuck small clusters of green grapes and the rosemary or thyme sprigs around the cheeses for color and freshness. Make sure each cheese has at least one nearby cracker type, fruit, and a nut to encourage pairing. Wipe any knife smudges and provide separate knives or spreaders for soft and blue cheeses.

Serving notes

Provide small plates and napkins. Label cheeses with small cards if desired. Replenish crackers and fruit as needed. Leftovers: wrap cheeses separately and refrigerate; remove again 30 minutes before next serving.