An elegant platter featuring a selection of cheeses, meats, fruits, nuts, and sweet accompaniments.
# What you'll need:
→ Cheeses
01 - 5.3 oz Comté, sliced
02 - 5.3 oz Roquefort, cut into wedges
03 - 5.3 oz Brie de Meaux, at room temperature
→ Cured Meats
04 - 3.5 oz jambon de Bayonne
05 - 3.5 oz saucisson sec, sliced
→ Fruits & Sweets
06 - 2.8 oz dried figs
07 - 2.8 oz Medjool dates, pitted
08 - 2.8 oz dried apricots
09 - 1 small bunch seedless grapes
10 - 1.8 oz candied orange peel
→ Nuts
11 - 1.8 oz toasted walnuts
12 - 1.8 oz toasted almonds
→ Accompaniments
13 - 1 small jar honey
14 - 1 small jar fig jam
15 - Assorted rustic breads and crackers
# Method:
01 - Place all cheeses evenly on a large serving platter, spacing each type apart.
02 - Fan the cured meats in attractive folds beside the cheeses.
03 - Arrange dried figs, Medjool dates, dried apricots, grapes, and candied orange peel in small clusters around the platter.
04 - Sprinkle toasted walnuts and almonds throughout the platter for contrast and crunch.
05 - Place small bowls of honey and fig jam on the platter for dipping.
06 - Serve assorted rustic breads and crackers on the side or in a separate basket.
07 - Offer immediately so guests can combine flavors to their liking.
