I’ll start off by saying that this isn’t exactly a recipe post, but the pictures were too pretty not to share. It should definitely provide some inspiration though (or so I hope?).

One of my favorite meals is a well endowed cheese platter complete with a variety of cheeses, cured meat, nuts and fruit. Served with some fresh bread, crackers or crostinis, it makes for a very satisfying lunch and even dinner. While unusual to have a cheese plate as a main course, as it’s typically an appetizer or snack, when done right, it can hit the spot like nothing else would.

That is the story of this particular cheese course. It started off as a simple “cheese and crackers” type plate meant to be a side for lunch, but as I kept thinking of things I had, it was transformed to a full meal for two that made us forget anything else we were craving. It’s so interactive and every bite is a bit different making the whole experience memorable, and not “just another lunch. ”

Cheese

To start, I laid out my three cheeses of choice. There is no wrong way to set this up and you can go with as little as one cheese to as many as 6 or 8. I feel that three options provides a nice variety without becoming overwhelming in choices and flavors.

In regards to which types of cheeses, you can choose your favorites or have a range of strengths from mild to sharp. You can also vary it based on hardness and have a range from soft to hard. Or even go based off of milk type, and for example include a goat’s milk, sheep’s milk and cow’s milk cheese or stick to cheeses of one type of milk. The possibilities and combinations here are as endless as varieties of cheeses, making any two cheese plates completely different.

For this particular offering I went with an Aged English Coastal White Cheddar for its sharpness, a Spanish Manchego for its well developed but not overpowering buttery flavor and a Dutch Gouda for its mild, creaminess.

Cured Meat

This is not a necessity but a cured meat obviously adds a whole other dimension to your cheese platter. For this, I feel one kind is plenty but that may be because I usually just have cheese on its own and I’m completely satisfied. My opinion of course, I could be completely off with this one.? I do love the meaty element it adds to the whole experience and it does add that satisfaction that you only get from good meat. There is a saltiness and depth of flavor you can’t get with cheese alone and makes for a more well rounded meal if you are having it as such.

I had beef bresaola on hand so I went with that and it was absolutely perfect. Bresaola is a thinly sliced Italian cured meat in which a lean cut of beef is salted and air-dried. It is sweet and tender with a slight mustiness, and ended up being an unexpected complement to the cheeses on this platter.

Nuts & Fruit

The fruits and nuts you use is completely to your liking. Typically for the nuts, you will see walnuts, pecans and almonds because they pair well with cheese, but you can choose what you feel complements the cheese you are serving best. I love pecans with cheese because they are light and their flavor does not overpower the cheese and Marcona almonds have become a favorite of mine in cheese platters as well. You can also go with candied or glazed nuts which is absolutely delicious, or simply toast the nuts in the oven to give them an added layer of flavor.

As for the fruit, I feel you can’t go wrong with apples or grapes, but this also depends on the type of cheese you serve. Even the type of apple or grape you choose will provide a different range of favors. Berries, pears, figs, dates and dried fruits such as dried figs, apricots or cranberries also go wonderfully with a variety of cheeses and it’s so much fun to experiment with all the different flavors. Stronger cheeses such as Roquefort or goat cheese can handle the sweetness of dates or dried figs gloriously while a milder cheese, such as a Dutch Gouda will dance happily on your tongue with the tartness of a green apple. Thick jams can also be used without taking away from the experience, and certain combinations are bound to become favorites.

Some of my favorite fruit and cheese pairings include:

Gouda (smoked or original) & Apples
Manchego, Parmesan, or Aged Cheddar & Grapes
Parmesan or Feta & Berries
Gorgonzola or Stilton & Pear
Feta or Salty Arabic Cheese & Watermelon
Blue Cheese, Brie or Cream Cheese & Dates
Goat Cheese or Manchego & Fig Jam
Aged White Cheddar & Strawberry Jam

The possibilities are endless and of course, you will quickly discover your favorites.

Bread, Crackers and Crostini

I am a bread fanatic and have never met a bread I didn’t love. That includes anything from crispy crackers and croutons to pita chips to warm, fluffy loaves of anything baked. I don’t discriminate when it comes to bread and will enjoy every last crumb!

When preparing a cheese platter, it’s best go with plain breads and crackers that serve as delicious vessels for the enjoyment of cheese. Sometimes a bread with a light flavor may enhance a certain cheese, but it’s best to stick to a hearty Italian loaf or crusty French baguette, especially when serving a varied selection of cheeses.

Crostinis are a perfect combination of cracker and bread and are surprisingly easy to make. They are a great way to revive day-old bread that has seen better days and bring it back to its original glory. You can make them in advance or anytime you have leftover bread and store them in an airtight container for future use. This is the same method used for croutons in which you are basically drying the bread from any moisture in order to preserve it and give it a crunch.

Homemade Crostinis
Bread of your choice, thinly sliced
Olive Oil
Sea Salt

Preheat oven to 350°F.

Lay out the bread on a baking sheet in a single layer. Brush with a light layer of olive oil and sprinkle lightly with sea salt.

Bake for about 6-8 minutes until golden and crispy and enjoy with your favorite toppings!

Truffled Honey

The first time I had truffle honey, I knew I was in love. We were out to dinner and had ordered a beautiful cheese course. We weren’t expecting it, but when we tried the honey, it had a deep, earthy flavor that paired exceptionally well with the cheese. It took me a couple bites to find out what that flavor was. The honey was laced with truffle and I couldn’t help drizzling it over every bite I had.

A few weeks later I was laying out some cheese and remembered the bottle of White Truffle Oil I had and thought I’d try creating my own version of that truffled honey. I added a few drops to a bit of honey and the flavor was spot on! I was excited that I didn’t have to buy a whole jar of truffle honey to get the flavor and can make it anytime I want to my own preference. The beauty of this is that you can make it to your desired strength and enjoy it anytime you want.

Truffle Honey
1/8 cup Honey
Truffle Oil

Whisk a few drops of the truffle oil into the honey until well combined. Adjust strength to your liking and enjoy. It’s as easy as that!

One of my favorite combinations on this platter was a slice of bresaola atop the crostini with Manchego and a drizzle of truffled honey. There was an explosion of flavors and textures in my mouth that I hope I can recreate. I got salty, crunchy, buttery, creamy, meaty, truffled, sweet and amazing all in one bite!

My last bit of advice is to enjoy this outside with a glass of sparkling cider or juice. Sit on a picnic blanket under a tree, on the grass in your backyard, or at a table on your patio. Listen to the sounds around you and feel the breeze as you pop a grape into your mouth or crunch on a pecan. Be transported through the food in front of you and savor the moment. I guarantee, you won’t be disappointed.