FRUIT & CHEESE PLATES
Steps:
- To create a cheese platter to serve alone or with fruit at the end of a meal, select cheeses with a range of tastes from delicate, mild, and buttery, to strong, rich, and nutty, to salty, sharp, and pungent. Choose a balance of textures from soft and voluptuous to hard and crumbly. Traditionally, a cheese course moves from mild cheeses to sharp to rich, but for the simplest presentation, arrange cheeses together on a platter with crackers (try crackers seasoned with pepper or rosemary) or thin slices of baguette. A few walnuts and a glass of port might be welcome also.
- Some of our favorite ideas for simple fruit and cheese plates are
- Grapes with Gorgonzola, Brie, or Stilton
- Cherries with nutty Gruyère or Emmental
- Goat cheese with clementines or fresh or dried apricots, dates, or figs
- Feta or ricotta salata with watermelon and cantaloupe
- Pears with Roquefort, Taleggio, or Manchego and toasted walnuts or pine nuts
- Plump dates with aged Parmigiano - Reggiano or with mascarpone and toasted walnuts or almonds
- A blue cheese surrounded with slices of oranges or Asian pears
- Fresh figs or strawberries with thin wedges of Tuscan Pecorino or Pecorino Romano drizzled with honey and olive oil and sprinkled with freshly ground black pepper
- In the fall and winter, lots of apple varieties are in season. Choose a couple you're not familiar with and some old favorites. Serve the apples with several cheeses and sample all the different combinations of apples and cheese.
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