Table Cheese Recipe

Select and arrange cheeses

Choose a rotating selection totalling about 6 oz (example: 2 oz aged cheddar, 2 oz triple-cream brie, 2 oz manchego). Remove cheeses from refrigeration 30–60 minutes before serving so they come to room temperature and develop flavor. On a serving board, place cheeses with space between each to allow for cutting and spreading.

Prepare whipped ricotta

Place 1 cup ricotta in a food processor or blender with 1/2 tsp coarse salt and 1/8 tsp freshly ground black pepper. Blend until smooth and airy, about 30–45 seconds. Transfer whipped ricotta to a small bowl and create a shallow well in the center with the back of a spoon for the honey.

Prep Calabrian honey

If using plain honey and Calabrian chili paste, gently warm 1 tbsp honey with 1 tsp Calabrian chili paste in a small pan over low heat to combine (optional). Alternatively use pre-infused Calabrian honey. Drizzle 1 to 2 tablespoons of Calabrian honey into the well in the whipped ricotta and reserve additional honey in a small dish for guests.

Toast nuts and prepare fruit/pickles

If your marcona almonds are not toasted, heat a small dry skillet over medium heat and toast almonds, stirring, until fragrant and lightly browned, 3–5 minutes. Let cool. Slice fresh figs, stonefruit, or chop dried apricots into bite-sized pieces. Arrange cornichons or pickled vegetables into a small pile on the board.

Finish and season

Scatter the toasted marcona almonds and fruit around the cheeses and whipped ricotta. Garnish the ricotta with a small drizzle of additional honey (if desired) and a pinch of coarse sea salt and the remaining 1/8 tsp black pepper. Tuck fresh herb sprigs around the board for aroma and color.

Prepare crostini

Preheat oven to 400°F (200°C). Lightly brush both sides of the baguette slices with 1 tablespoon extra-virgin olive oil. Arrange slices in a single layer on a baking sheet. Bake 6–8 minutes, flip once, and bake another 4–6 minutes until golden and crisp. Remove and cool slightly.

Serve with crisp breads

Fan the toasted baguette slices and place assorted crackers and crispbreads on the board near the cheeses. Provide small spreader knives or cheese knives next to each cheese. Encourage guests to spread whipped ricotta with Calabrian honey on crostini or pair sliced cheeses with crackers, nuts, fruit, and pickles.