2 Cheese Plate​ Recipe

Selection & Prep

Choose two cheeses (one soft/creamy and one semi-firm/aged) totaling about 12 oz. Remove cheeses from refrigeration 30–60 minutes before serving to bring them to near room temperature; this improves flavor and texture. Pat any soft-rind cheeses dry with a paper towel if slightly wet.

If using a whole round of soft cheese (e.g., mini Brie), score the top lightly with a knife or leave whole for guests to cut. Slice semi-firm cheese into 1/8–1/4-inch slices or small wedges for easy picking.

Prepare Pear

Peel the pear, halve it lengthwise and core with a spoon. If you prefer smaller portions, cut each half into 2–3 slices lengthwise (6–8 pear slices total).

Make Poaching Liquid

In a small saucepan combine 1 cup water, 1 cup white wine (or substitute additional water/apple juice), 2 tbsp sugar, 1 tbsp honey, 1 cinnamon stick and 1/2 tsp vanilla extract. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Poach Pear

Add the pear halves or slices to the simmering liquid, reduce heat to low so liquid is barely moving, and poach for 8–12 minutes until tender when pierced with a knife but not falling apart. Timing: 8 minutes for firmer pears, up to 12 minutes for riper fruit. Turn pieces once halfway through for even cooking.

Cool & Reserve

Remove pear pieces with a slotted spoon to a plate and let cool slightly. Reserve 2–3 tablespoons of the poaching liquid to brush onto toasts or spoon onto the plate as a glaze. Discard remaining liquid or refrigerate for another use.

If you want a contrast of fresh and poached pear: slice 1 fresh pear thinly (about 1/8-inch). Toss slices immediately with 1 tsp lemon juice to prevent browning and set aside. Use fresh slices alongside poached pieces on the plate.

Prepare Toasts

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with 1 tbsp olive oil on both sides, and bake 6–8 minutes, flipping once, until golden and crisp. Alternatively, grill or pan-toast until browned.

Assemble Plate

On a serving board or plate, place the two cheeses spaced apart. Fan pre-sliced semi-firm cheese and leave soft cheese whole or cut into wedges. Arrange poached pear pieces and fresh pear slices near the cheeses. Spoon 4 tbsp fig jam into a small bowl or smear a small pile beside the cheeses. Add toasts around the board.

Drizzle 1 tbsp honey lightly over the poached pear or on the soft cheese if desired. If you reserved poaching liquid, brush 1–2 tsp onto a few toasts for extra flavor. Garnish with fresh thyme/rosemary sprigs and sprinkle a little cracked black pepper over the pears or soft cheese if desired.

Provide a small cheese knife for each cheese and serve immediately so cheeses remain at ideal temperature.