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Restaurants›THE CLUB Steakhouse & Rooftop Bar – Parque das Nações›Local Cheese Platter Recipe

Local Cheese Platter Recipe

Name: THE CLUB Steakhouse & Rooftop Bar – Parque das Nações Local Cheese Platter Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz Aged cheddar (local); 4 oz Goat cheese (log, plain); 6 oz Soft ripened cheese (brie or camembert); 3 oz Blue cheese (local); 3 oz Prosciutto or Serrano; 3 oz Salami (sliced); 12 pieces Assorted crackers (water crackers, whole grain); 1 loaf Baguette, sliced; 1 cup Fresh grapes (red or green); 1 each Apple (thinly sliced, firm variety); 0.5 cup Dried apricots; 0.5 cup Mixed nuts (roasted, unsalted); 2 tbsp Honey; 2 tsp Whole grain mustard; 3 tbsp Fig or onion jam; 8 pieces Cornichons or pickled onions; 2 sprigs Fresh rosemary sprigs; 1 tsp Cracked black pepper

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time45m

Serves4

Make Local Cheese Platter Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheeses

6 oz Aged cheddar (local)

4 oz Goat cheese (log, plain)

6 oz Soft ripened cheese (brie or camembert)

3 oz Blue cheese (local)

Cured meats

3 oz Prosciutto or Serrano

3 oz Salami (sliced)

Accompaniments - crackers & bread

12 pieces Assorted crackers (water crackers, whole grain)

1 loaf Baguette, sliced

Accompaniments - fruits & nuts

1 cup Fresh grapes (red or green)

1 each Apple (thinly sliced, firm variety)

1/2 cup dried turkish apricots

1/2 cup Mixed nuts (roasted, unsalted)

Accompaniments - condiments

2 tbsp Honey

2 tsp Whole grain mustard

3 tbsp Fig or onion jam

8 pieces Cornichons or pickled onions

Garnish & finishing

2 sprigs Fresh rosemary sprigs

1 tsp Cracked black pepper

Method

Cheeses

Bring cheeses to temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving and leave them wrapped loosely so they warm slightly to room temperature. This improves aroma and texture.

Soft cheese prep

Place the soft ripened cheese (brie/camembert) whole on the board. If desired, score a shallow cross on top and optionally warm in a 350°F (175°C) oven for 8–10 minutes until slightly oozy for a warm option.

Log & firm cheese prep

Place the goat cheese log on the board with a small spreader knife. Cut the aged cheddar into slices or 1/4-inch cubes and fan them on the board. Crumble the blue cheese into a small pile or place in a small bowl for easier serving.

Cured meats

Arrange prosciutto slices folded into loose ribbons and fan the salami slices in groups. Place meats near cheeses that complement their flavor (e.g., prosciutto by the soft cheese, salami by the cheddar).

Accompaniments - crackers & bread

Slice the baguette into 1/4-inch diagonal slices. Toast lightly if desired (5–7 minutes at 375°F/190°C) until just golden; cool slightly. Fan crackers and toasted bread slices in separate stacks on the board to give guests options.

Accompaniments - fruits & nuts

Wash and dry grapes; leave them on small stems or detach into clusters. Core and thinly slice the apple immediately before serving to prevent browning, or brush slices with a little lemon juice if preparing early. Fill small piles of dried apricots and mixed nuts around the cheeses and meats to create color and texture contrast.

Accompaniments - condiments

Spoon honey into a small bowl or jar and place near goat cheese and blue cheese (honey pairs well with both). Put fig or onion jam in a separate small dish. Add a small spoon for each condiment and place the cornichons/pickled onions in a small pile. Place whole grain mustard next to the cheddar and meats.

Garnish & finishing

Scatter fresh rosemary sprigs for visual appeal around the board and sprinkle a light crack of black pepper over the soft cheese and apple slices. Check that every component has a serving utensil (spreaders, small spoons, tongs) and replenish napkins or small plates for guests.

Presentation & serving

Use a large wooden board or slate. Arrange cheeses first with space between them, then add meats, crackers/bread, fruits, nuts, and condiments in clusters to create balance and contrast. Aim for variety in color and texture on every side of the board. Serve with small cheese knives and label cheeses if desired.