CHEESE & CHARCUTIERE PLATE

By:


As seen in our SCHOOL LUNCH A La Carte menu starting 2015.

Ingredients:

  • 1-2 ounce soft cheese such as chevre
  • 1 -2 ounce medium soft cheese, New Moon Jack
  • 1-2 ounce hard cheese, Borenkaas
  • 2 tablespoons cheese condiment such as Oregon jam, pepper jelly, tapenade
  • 4 large olives, Tree ripened,
  • 2 ounces pickles or pickled veggies
  • Panzanella crackers or crusty bread,
  • 2 -4 ounces charcuitiere (salami, proscuitto, etc)
  • 1 ounch Candied hazelnuts

Method:

Arrange cheese at 11, 12, and 1 o’clock on the plate. Place charcuitiere in center. Place small bowls of the condiments at 5, 6 and 7 o’clock. Place crackers stacked between cheeses. Scatter nuts

 

OPTIONAL: Using appropriate china marker, write the names of the cheeses on the rim of the plate.




TO RECIPES

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