Artisanal Cheese And Fruit Platter Recipe

Temper and prep cheeses

Remove all cheeses from the refrigerator 30–45 minutes before serving to come to room temperature. Pat rind of brie dry with paper towel. If needed, score the top of the brie lightly to encourage creaminess when cut.

Portion cheeses

Cut the aged cheddar and manchego into a mix of slices and bite-sized cubes. Leave the brie whole or cut into a large wedge for easy spreading. Crumble or place the blue cheese in a small bowl so guests can easily take portions without breaking the crumbly texture.

Wash all fruit. Remove grapes from stems and arrange in small clusters. Halve figs or small plums. Core and thinly slice the pear and apple. Toss apple slices immediately with a squeeze of lemon to prevent browning (use about 1 tsp lemon juice).

Lightly toast Marcona almonds and walnut halves in a dry skillet over medium heat for 3–5 minutes, shaking frequently, until aromatic and slightly golden. Cool before placing on the platter. Quarter dried apricots if large.

Spoon fig jam or honey into a small serving bowl. Place whole-grain mustard in a separate small bowl. Drain cornichons and pat dry. Arrange sprigs of rosemary and thyme for garnish and aroma.

If the baguette is not toasted, preheat oven to 180°C (350°F). Arrange slices on a baking sheet, brush lightly with olive oil if desired, and toast 6–8 minutes until lightly golden. Allow to cool.

Select a large wooden board or platter. Place cheeses first, spaced apart: brie on one side (with a cheese knife), blue cheese in its bowl, and blocks/wedges of cheddar and manchego opposite each other to create balance.

Fill gaps with clusters of red and green grapes, halved figs/plums, pear and apple slices (fan the slices for visual appeal). Tuck small piles of dried apricots and toasted nuts into remaining spaces.

Arrange crackers and toasted baguette slices along the edges of the board or in separate bowls if space is limited. Place small bowls of fig jam/honey and whole-grain mustard near the cheeses they pair best with.

Garnish with rosemary and thyme sprigs tucked beside cheeses and fruit. Lightly drizzle 2 tbs extra-virgin olive oil over the baguette slices if desired and finish with a light crack of black pepper over the brie and pears.

Provide appropriate cheese knives and small spoons for condiments. Serve immediately, or cover loosely with plastic wrap for up to 1 hour before serving to maintain freshness.