As you’re preparing to attend or host your last round of holiday parties this weekend, consider putting together a simple, but stunning cheese platter. While an abundant cheese or charcuterie board can appear intimidating, follow these basic guidelines and you’ll be an artist in no time!
WHAT YOU’LL NEED:
- CHEESES – 2 to 3 options in a variety of flavors, weights, ages and textures. Try a selection of cow, goat and sheep’s milk cheeses.
- SPREADS – I find these to be the secret star of the show. Used in ramekins or small dishes, they bring structure and depth to the platter while introducing a variety of new flavors. Think mustards, preserves, hummus, compote, honey and jams. This Roasted Garlic and Onion Jam is my all-time fave for cheese platters. Sweet and savory does double duty!
- VESSELS – Offer 2-3 options. These are breads, crackers or sturdy veggies used to hold cheeses or spreads. Crostini (small sliced toasts), crackers or veggies like celery or raw sliced red peppers.
- DRIED FRUIT AND NUTS – Nuts provide crunch while dried berries or apricots provide sweetness and color.
- PICKLED VEGGIES/OLIVES – Here is where you can pack a real flavorful punch. Olives, pickled okra, bread and butter pickles, roasted garlic, cornichon or roasted red peppers. Visit your local olive bar to pick up small amounts of each. This way you can create a varied selection without having to purchase full jars of each item.
- FRESH FRUITS – Colorful berries and/or grapes. Simple but effective.
- OPTIONAL – Dried meats and fresh herbs for garnish.
BUILD YOUR BOARD:
- Begin with your “anchors”, your cheeses and small bowls containing spreads, nuts or fruits/veggies. Spread these at even distances that allow for filling in of other elements and garnishes.
- Place breads and crackers in various lines or stacks. NOTE: If your bread and crackers are similar in color to the cheeses (beige/white/yellow), try not to place them near each other.
- Fill in gaps with color! Spread small piles of fruit and veggies throughout to give the board colorful pops. And yes, it’s ok to use piles. That informal look is what makes a cheese platter so inviting.
TIPS TO KEEP IN MIND:
- Allow cheese to come to room temperature before serving!
- If your veggies, olives or fruits contain liquid, put them in their own ramekin.
- Provide a different serving knife for each cheese that requires it and each individual spread.
- Do not forget to include a “sweet” element. The tangy nature of cheeses and pickled veggies beg for a counterpoint like fruit preserves or honey.
- Pre-slice, or “start” the cheese before serving. An untouched wedge of brie is much less inviting than one that has been sliced.
- Don’t cram! Gently place your elements to keep them from feeling forced.
- Don’t crowd the brie! That is to say, if one of your cheeses requires your guest to slice, allow them room to work. Don’t fill the area around that cheese with so much overflowing stuff that there is no room to wield the cheese knife.
ANOTHER OPTION: If you’re short on time and ingredients, I love this cheese platter shortcut. Use TWO plates in varying size/shape/color. On the top plate, place a block of cream cheese and pour over a spicy pepper jelly or sweet fruit preserve. Around the block of cream cheese, you can place a few other garnishes (or not!) and on the platter below, you can spread a couple of vessel options (crackers or veggies). This is so simple but the different levels, colors and textures give it an impressive look!
THE LAST PIECE OF GOOD NEWS: If you really are not inclined to build your own platter from the ground up, a brilliant woman by the name of Marissa Mullen has come to your rescue. Her Instagram account, @cheesebynumbers, literally utilizes the paint-by-numbers technique to map out a cheese board for you, so all you have to do is plug in the ingredients. She also demonstrates building a perfect board using step-by-step photos. GENIUS.
Most of all, HAVE FUN!! Happy Holidays!!
