Festive platter of cheeses, cured meats, dried fruits, nuts, and sweet accompaniments for sharing.
# Components:
→ 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
# Preparation Steps:
01 - Place all cheeses evenly on a large serving platter, spacing each variety apart.
02 - Fan out the cured meats in decorative folds adjacent to the cheeses.
03 - Scatter dried fruits, grapes, and candied orange peel in small clusters around the platter.
04 - Sprinkle toasted walnuts and almonds over and around the arrangement for texture and visual appeal.
05 - Place small bowls containing honey and fig jam on the platter.
06 - Serve with slices of rustic bread and assorted crackers on the side or in a separate basket.
07 - Offer immediately, allowing guests to combine flavors as desired.
