Luna Cheese Plate Recipe

Temper and prep cheeses

Remove all cheeses from refrigeration 30–45 minutes before serving so they come to room temperature. For the Manchego and Cheddar, cut into 1/4–1/2-inch slices and fan them slightly on the board. For the Brie, leave whole or halve horizontally if small; if desired, score the top rind lightly with a knife to make it easy to spread.

Optional shaping

If you prefer bite-sized pieces, cut a few small triangles or cubes from the Manchego and Cheddar. Keep the Brie intact or place on a small dish so guests can spoon preserves over it without making the entire board messy.

Place Marcona almonds in a small bowl or scatter in a neat pile on the board. If you like warm nuts, toast them in a skillet over medium heat for 3–4 minutes until fragrant, shaking frequently; let cool before plating. Place golden raisins in a separate small bowl or tuck into a gap between cheeses to add color and chew.

Spoon fig or apricot preserves into a small ramekin or jar and place near the Brie and Manchego. Drizzle honey into a second small dish or provide a small honey dipper so guests can add a touch to the Cheddar or Brie. Sprinkle flaky sea salt lightly over the cut surfaces of the Manchego and Cheddar and add a few cracks of black pepper over the Brie if you prefer a savory contrast.

Arrange assorted crackers in small stacks or fanned piles around the cheeses for easy grabbing. If using baguette slices, toast them until golden (about 6–8 minutes in a 375°F / 190°C oven) and arrange near the Brie and cheddar so guests can spread or top slices with cheese and preserves.

On a medium wooden board or platter, place the three cheeses spaced so there is room for accompaniments. Add ramekins with preserves and honey near cheeses. Tuck the Marcona almonds and golden raisins into open spaces, creating small clusters rather than one large pile. Add rosemary sprigs for color and aroma. Finish by sprinkling a light pinch of flaky sea salt over exposed cheese and a grind of black pepper over the Brie. Serve with small cheese knives or spreaders.

Final check: ensure each component of the ingredients is accessible and that there are utensils for spooning preserves and honey. Replace any empty cracker piles so the display looks abundant. Provide napkins and plates for serving.