Cheese Plate Recipe

Prepare and toast baguette slices

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil (about 3 tbs total). Sprinkle with sea salt and freshly ground black pepper. Toast in the oven 8–10 minutes, flipping once halfway, until edges are golden and crisp. Remove and rub each slice briefly with the halved garlic clove while still warm to impart a mild garlic flavor. Let cool.

Place crackers in a bowl or on the board. No further preparation required unless you prefer to warm them slightly for a minute in the oven; cool completely before serving.

Make whipped honey butter

In a medium bowl, beat the room-temperature butter with an electric mixer or whisk until light and fluffy, about 1–2 minutes. Add the honey and continue to whip until fully incorporated and the mixture is airy, another 30–60 seconds. Stir in flaky sea salt and optional lemon zest. Transfer to a small serving dish and chill briefly if desired so it holds shape on the plate.

Prep cheeses

Remove soft cheese from the refrigerator 20–30 minutes before serving to come to room temperature (this enhances flavor and spreadability). Slice the aged and semi-firm cheeses into bite-sized wedges or slices and arrange attractively on the board, leaving space between varieties.

Arrange meats

Fold or roll thin slices of prosciutto and salami into small rosettes or loose folds for easy picking. Arrange near complementary cheeses (e.g., prosciutto near brie).

Spoon jam into a small ramekin or dish. Drain pickles briefly and place in a separate small bowl. Position the jam and pickles on the board close to cheeses that pair well: jam near soft or aged cheeses, pickles near fattier meats and sharp cheeses.

Make spicy almonds

Preheat a small skillet over medium heat. Add the raw almonds and toast, stirring frequently, 3–5 minutes until fragrant and lightly colored. Remove from heat and immediately toss with smoked paprika, cayenne pepper, and kosher salt while still warm so the spices adhere. Let cool to room temperature.

Wash and prepare fresh fruit: remove grapes from stems or slice apples/figs. Pat dry. Place fruit and spiced almonds in small clusters on the board. Tuck fresh herb sprigs around the board for aroma and presentation.

Build the cheese plate

Choose a large wooden board or platter. Start by placing cheeses spaced around the board, then add ramekins of whipped honey butter and jam. Arrange meats in folds or slices near complementary cheeses. Fill gaps with crostini and crackers, placing sweet pickles and spiced almonds in small bowls or piles. Scatter fresh fruit and garnish with herb sprigs. Provide small cheese knives, spoons for jam and butter, and toothpicks for pickles.

Serve immediately at room temperature for best flavor. Leftovers: wrap cheeses separately and refrigerate; allow to return to room temperature before serving again.