Fall-inspired Cheese Board
By Ashley Cuoco
Fall-inspired Cheese Board
By Ashley Cuoco
Yield/Serves:
Serves 6-8
- 5.4 oz black truffle pure goat’s milk cheese (or other soft cheese)
- 0.5 lb comte French raw milk Alpine cow’s milk cheese (or other semi-hard cheese)
- 0.3 lb 1-year manchego sheep’s milk cheese (or other hard aged cheese)
- 3 ripe Starkrimson pears, sliced thin
- 4.5 oz fig and cocoa spread, served in small jar
- 2.5 oz quince paste, sliced into bite-sized pieces
- 4 oz genoa salami, sliced thin
- 1 pint sweet gherkins
- ¼ cup raw honey, served in small jar with dipper
- 1 cup roasted almonds
- 5 oz rosemary sea salt baked crackers
- 4 oz herb crostini crackers
- Fresh rosemary sprigs for garnish
Let cheese sit at room temperature for 1 hour prior to assembling board.
Slice all cheese into bite-sized portions. Goat’s cheese should be cut into ½"rounds, while comte and manchego should be sliced into triangles about ⅛" thick. Discard the rinds.
Starting with the largest components, arrange cheese, crackers and crostini in small groupings around board. Fill in smaller spaces with pears, fig spread, quince, salami, gherkins, honey, and almonds. Garnish with rosemary sprigs.
Serve with wine or sparkling water—now, party!
Slice all cheese into bite-sized portions. Goat’s cheese should be cut into ½"rounds, while comte and manchego should be sliced into triangles about ⅛" thick. Discard the rinds.
Starting with the largest components, arrange cheese, crackers and crostini in small groupings around board. Fill in smaller spaces with pears, fig spread, quince, salami, gherkins, honey, and almonds. Garnish with rosemary sprigs.
Serve with wine or sparkling water—now, party!