Artisan Cheese Platter Recipe

Prepare cheeses

Remove cheeses from refrigerator 30–45 minutes before serving to come to room temperature. Arrange each cheese on the platter with space between varieties. For Manchego and cheddar, cut a few thin slices and leave the remainder as a small wedge for guests to slice. For Brie, score the top rind or leave whole on its board. Crumble a small portion of the blue cheese into a spoonable mound.

Labeling suggestion: place small cards or toothpick flags near each cheese indicating name and origin to help guests.

Slice and toast baguette

Preheat oven to 200°C (400°F). Slice the baguette into 0.5 cm (1/4 inch) slices on the bias for larger surface area. Brush both sides lightly with extra-virgin olive oil and sprinkle with sea salt.

Arrange slices on a baking sheet in a single layer and bake 6–8 minutes, flip, then bake another 4–6 minutes until golden and crisp. Remove and rub the top of each warm crostini with the cut garlic clove to impart a subtle garlic note. Let cool slightly before plating.

Slice and dry

Using a mandoline or sharp knife, thinly slice taro and sweet potato to about 1.5 mm thickness. Rinse the slices briefly in cold water to remove excess starch, then pat completely dry with paper towels or use a clean kitchen towel; moisture will cause oil splatter and soggy chips.

Fry chips

In a heavy-bottomed pot or fryer, heat neutral oil to 175°C (350°F). Fry taro slices in small batches for 2–3 minutes until crisp and lightly golden. Remove with a slotted spoon and drain on paper towels. Fry sweet potato slices similarly for 2–3 minutes; sweet potato may brown a touch faster. Work in batches to avoid dropping the oil temperature.

While still hot, sprinkle chips with fine sea salt and smoked paprika if using. Let cool to room temperature on a wire rack so they remain crisp. Store in a single layer or loosely cover; avoid trapping steam.

Prepare fruits and nuts

Rinse grapes and pat dry; leave some on stems for visual height. Quarter figs (or halve dried figs) and arrange in small clusters. Core and thinly slice the apple just before plating and toss slices in a tablespoon of lemon juice if not serving immediately to prevent browning.

Place mixed nuts in a small bowl or scatter modestly on the board. Drain cornichons or pickled onions and serve in a small ramekin.

Prepare condiments

Spoon fig jam into a small bowl or ramekin, and place whole-grain mustard in another. Fold honey into a small pourable dish for drizzling; warm gently if thick to make pouring easier.

Assemble the platter

Select a large wooden board or slate. Start by placing cheeses spaced apart to create stations. Add crostinis in a neat stack or fan near the cheeses they pair with. Fill gaps with clusters of taro and sweet potato chips, small bowls of fig jam, mustard, and honey. Arrange grapes, fig quarters, apple slices, nuts, and cornichons around cheeses for color contrast and ease of access.

Finish with rosemary sprigs and microgreens tucked between components, and a light crack of black pepper over the brie if desired. Provide cheese knives and spreaders near each cheese variety.

Serve: present the platter at the table and advise guests to start with milder cheeses (Brie, Manchego) and progress to stronger flavors (Cheddar, Blue) for the best tasting experience.