Building Cheese and Charcuterie Plates with Lori Scheckler

HOW TO BUILD A CHEESE/CHARCUTERIE PLATE for 6-8 people

  • You will need a slate board or platter.
  • Start with hard cheeses and some soft. Usually a goat, cow, sheep, blue
  • Theme if you can: Italian, Spanish, local, dessert cheeses.
  • Make it look appealing.

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PLATE #1

  • SUPER SHARP WHITE CHEDDAR
  • FRESH MOZZARELLA
  • DAFFINOIS WITH HERBS
  • DRAGONS BREATH CHEDDAR OR DANISH BLUE CHEESE
  • PROCIUTTO SLICES, OR BRAESOLA, COPPA TRIESTE
  • OLIVE MUSHROOM TAPENADE OR ROASTED RED PEPPERS
  • GOAT CHEESE LOG WITH RAW HONEY
  • SERVE WITH GROSKI CRACKERS
  • SERVE WITH BAGUETTE

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PLATE #2

  • DESSERT TRAYS
  • CHEDDAR WITH STICKY TOFFEE
  • PLAIN DAFFINOIS SERVED WITH A BLUEBERRY OR STRAWBERRY PRESERVE
  • SWEET CASHEWS
  • CRANBERRY HUMMUS

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RICOTTA CHIESI WITH BLUEBERRY AND PEACH BALSAMIC REDUCTION

GRILL 8 OZ. PIECES OF PLAIN RICOTTA CHIESI ON BARBECUE GRILL OR PANINNI MACHINE

IN A PAN, COMBINE:

  • 3 LARGE RIPE PEACHES
  • 1 PT BLUEBERRIES
  • ¼ CUP GRANULATED SUGAR
  • 2 TABLESPOONS BALSAMIC VINEGAR
  • ¼ TEASPOON SALT

SAUTE EVERYTHING IN PAN

POUR OVER GRILLED RICOTTA CHIESI

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