Cheese Course
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
38
Spice
49
Sweetness
61
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
230 g
Parmigiano (reggiano)230 g
Fontina170 g
Gorgonzola1 tbsp
Honey1 cup
Date1 cup
Dried Apricot1 cup
Shelled Walnuts (whole)1 loaf
Ciabatta (sliced)Directions:
1
Arrange the cheeses together on 1 very large platter, or separately on small platters
2
Drizzle the honey around the Gorgonzola cheese
3
Arrange some of the fresh and dried fruits, nuts, and bread on the large cheese platter
4
Arrange the rest of the fruit and nuts on another platter
5
Serve, allowing guests to compose their own assortment of cheese, fruit, nuts, and bread on their plate