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Petite Cheese Plate Recipe

Name: Matthew's Restaurants PETITE CHEESE PLATE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 2 oz soft-ripened cheese (e.g., brie or camembert); 1.5 oz aged hard cheese (e.g., manchego or aged cheddar); 1 oz semi-firm cheese (e.g., goat cheese log or young gouda); 3 oz fresh seasonal fruit (berries, stone fruit, or apples/pears), chopped; 1 tbs granulated sugar; 1 tsp lemon juice; 1 tbs water; 0.25 tsp optional: minced fresh herb (thyme or rosemary) or a pinch of ground spice (cinnamon, cardamom); 1 tsp honey; 6 pieces assorted crackers or crostini; 1 oz toasted nuts (marcona almonds or walnuts), roughly chopped; 2 oz fresh fruit for garnish (grapes or sliced pear); 1 tbs microgreens or small herb sprigs (optional); 0.125 tsp coarse sea salt (for sprinkling); 0.0625 tsp freshly ground black pepper (optional)

Inspired by Matthew's Restaurant

Time45m

Serves1

chef's selection seasonal compote

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Ingredients

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Cheeses

2 oz soft-ripened cheese (e.g., brie or camembert)

1 1/2 oz aged hard cheese (e.g., manchego or aged cheddar)

1 oz semi-firm cheese (e.g., goat cheese log or young gouda)

Compote (seasonal)

3 oz fresh seasonal fruit (berries, stone fruit, or apples/pears), chopped

1 tbs granulated sugar

1 tsp ReaLemon lemon juice

1 tbs water

1/4 tsp optional: minced fresh herb (thyme or rosemary) or a pinch of ground spice (cinnamon, cardamom)

Accompaniments

1 tsp Honey

6 pieces assorted crackers or crostini

1 oz toasted nuts (marcona almonds or walnuts), roughly chopped

2 oz fresh fruit for garnish (grapes or sliced pear)

1 tbs microgreens or small herb sprigs (optional)

Finishing

1/8 tsp coarse sea salt (for sprinkling)

0.063 tsp freshly ground black pepper (optional)

Method

Cheeses

Bring cheeses to temperature

Remove all cheeses from refrigeration 30–45 minutes before plating to allow flavors and textures to open up. For the brie/camembert, leave whole so guests can spread it; for the hard and semi-firm cheeses, slice or shave into 1/8–1/4-inch slices or bite-sized wedges.

Arrange cheeses on a small plate or wooden board with space between each variety so flavors do not mingle. Place the soft cheese whole or partially cut, fan the hard cheese slices, and present the goat cheese as a small log or quenelle.

Compote (seasonal)

Make compote

In a small saucepan, combine the chopped seasonal fruit (3 oz), sugar (1 tbs), lemon juice (1 tsp), and water (1 tbs). If using, add the minced herb or pinch of spice (0.25 tsp). Cook over medium-low heat, stirring occasionally, until the fruit is softened and the mixture is slightly thickened, about 6–8 minutes. Taste and adjust: add a little more sugar for sweetness or a squeeze more lemon for brightness. Remove from heat and let cool to room temperature; the compote will thicken further as it cools.

Spoon the cooled compote into a small ramekin for plating.

Accompaniments

Prepare crackers, nuts and fruit

Arrange 6 crackers or crostini in a small fan or stack on the plate. Scatter the toasted nuts (1 oz) in a small pile or sprinkled near the cheeses. Halve grapes or thinly slice pear and place a small cluster (2 oz) beside the cheeses for freshness and palate cleansing.

Drizzle honey (1 tsp) lightly over the goat cheese or serve in a tiny dip area for guests.

Finishing & Plating

Assemble petite cheese plate

Place the ramekin with compote on the board near the soft cheese so it can be paired easily. Add cheeses, crackers, nuts, and fresh fruit so each element is accessible. Sprinkle a tiny pinch of coarse sea salt (0.125 tsp) over the soft cheese and a grind of black pepper (optional) over the goat cheese or hard cheese slices. Garnish with microgreens or herb sprigs (1 tbs) for color.

Serve immediately at room temperature. Provide a small cheese knife for the soft cheese and toothpicks or small spreaders for other cheeses. Note: the plate is designed for 1 guest as a petite offering.