Libation Room Cheese Tower Recipe

Bring cheeses to temperature

Remove all cheeses from refrigeration and let sit at room temperature for 30–45 minutes before serving. This allows the flavors and textures (especially the camembert and blue) to open up.

Prepare camembert (optional bake)

If you prefer a warm, gooey center, preheat oven to 375°F (190°C). Place whole camembert in a small ovenproof dish, score the rind in a crosshatch pattern, drizzle 1 teaspoon olive oil and 1 teaspoon honey caviar over the top, and bake for 10–12 minutes until soft. Otherwise serve whole at room temperature.

Slice the manchego and red dragon into 1/8–1/4-inch slices or fan them for easier picking. Crumble or portion the moody blue into a small pile or place in a shallow bowl so guests can spoon or spread it.

If using store-bought crostini, arrange on a platter. To make or refresh crostini: preheat oven to 375°F (190°C). Brush baguette slices lightly with olive oil on both sides, place on a baking sheet, and toast 6–10 minutes until golden and crisp, flipping once. Cool completely before serving.

If candied pecans are not pre-made: in a nonstick skillet over medium heat combine 1 cup pecan halves, 1/4 cup sugar, 1 tbsp water and a pinch of salt. Cook, stirring constantly, until sugar melts and coats pecans, 3–5 minutes. Transfer to parchment to cool and separate. Allow to cool completely before adding to tower.

Spoon red pepper jam into a small serving bowl and place near the cheeses for easy scooping.

Place honey caviar in a small dipping dish. If you only have liquid honey, transfer a few teaspoons into a small squeeze jar to allow controlled drizzling.

Drain and pat olives dry and serve in a shallow bowl. Optionally toss olives with 1 teaspoon olive oil, 1/4 teaspoon sea salt, and a few grinds of black pepper to highlight flavor.

Wash and dry seasonal fruit. Halve grapes if large, quarter figs, slice pears thinly right before serving to prevent browning, and arrange berries in small clusters.

Tuck rosemary or thyme sprigs among cheeses and fruit for aroma and visual contrast.

Build the tower

Select a large round or tiered serving board. Place the largest cheese (camembert or manchego) slightly off center as the base focal point. Arrange the remaining cheeses around it in a loose circular pattern, leaving space for bowls of jam, honey and olives. Keep moody blue in a small mound or bowl to contain crumbles. Fan sliced manchego and red dragon so they are easy to pick.

Fill gaps with seasonal fruit clusters and scatter candied pecans in small piles. Place crostini in stacks or leaning against cheeses. Put small bowls of red pepper jam, honey caviar and olives on the board in accessible spots.

Finish by sprinkling sea salt flakes lightly over the manchego and red dragon, add a few cracks of black pepper, and drizzle a touch of olive oil over any fresh pear slices. Garnish with herb sprigs for color.

Provide a set of cheese knives/ spreaders: a soft-cheese knife for camembert, a hard-cheese knife for manchego and red dragon, and a spoon for the blue cheese and condiments.

Serve immediately once assembled so cheeses remain at ideal texture. Replenish crostini and fruit as needed.

Store leftover cheeses wrapped loosely in wax paper and then in a loose plastic container in the refrigerator. Consume within 3–5 days for best quality; keep jams and honey refrigerated after opening per label instructions.