Name: Tony's Baltimore Grills CHEESE PLATE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz Aged cheddar; 6 oz Brie; 4 oz Manchego; 3 oz Prosciutto; 3 oz Soppressata or salami; 1 cup Assorted crackers; 1 cup Baguette, thinly sliced; 1 cup Grapes (red or green), stemmed and washed; 1 each Pear or apple, thinly sliced; 2 tbs Honey; 1 tsp Whole-grain mustard; 2 tbs Fig or apricot jam; 0.5 cup Mixed nuts (toasted almonds or walnuts); 8 each Cornichons or pickled onions; 2 sprig Fresh rosemary or thyme sprigs; 1 tsp Freshly cracked black pepper

Method

Cheeses

Temper and arrange cheeses

Remove all cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature and flavor blooms. For the brie, leave whole or slice a wedge if you prefer; for the cheddar and manchego, cut into a combination of slices, small cubes and a few thin fan slices to make them easy to pick up.

Place each cheese on a board or platter with a little space between varieties so guests can identify them. Provide a separate knife for the brie (soft cheese) and a sturdier knife for the hard cheeses.

Cured meats (optional)

Fold prosciutto slices into loose ribbons or place in small piles. Fan or slightly overlap slices of soppressata or salami. Arrange adjacent to the cheeses so flavors can be paired easily.

Breads & crackers

Slice the baguette thinly and, if desired, toast the slices lightly under a broiler or in a dry skillet until just golden (1–2 minutes each side). Arrange crackers and toasted baguette slices in small stacks or fanned groups around the cheeses.

Fresh fruit & produce

Wash and stem the grapes; leave in small clusters so they are easy to grab. Thinly slice the pear or apple and toss briefly with a few drops of lemon juice if you won’t serve within 15–20 minutes to prevent browning. Arrange fruit in small piles around the board for color contrast.

Accents & condiments

Spoon honey into a small ramekin or drizzle a little over the brie for serving. Put the fig or apricot jam in a small dish. Place whole-grain mustard in a tiny spoon or ramekin. Scatter the mixed nuts in a small pile and tuck the cornichons or pickled onions into a corner of the board.

Label or verbally note which condiments pair well with which cheeses (e.g., honey with brie, fig jam with manchego, mustard with cheddar).

Garnish & finishing

Tuck rosemary or thyme sprigs between items for aroma and presentation. Lightly crack fresh black pepper over the brie or hard cheeses if desired. Do a final visual check to ensure varieties are balanced across the board.

Serve with small cheese knives, cocktail forks, napkins and plates. Replenish items as guests eat to keep board full and attractive.

Cheese Plate Recipe