Cheese Course

Name: Cheese Course
Ingredients: 1 wedge (about 8 ounces) Parmigiano-Reggiano; 1 wedge (about 8 ounces) Fontina or Taleggio; 1 wedge (about 6 ounces) Gorgonzola; 1 tablespoon honey; 8 fresh figs, quartered; 1 cluster seedless red grapes; 1 cluster seedless green grapes; 1 cup dates; 1 cup dried apricots; 1 cup whole shelled walnuts or pecans, toasted; 1 loaf ciabatta, sliced

11 ingredients

5 steps

Ingredients

1 wedge (about 8 ounces) Parmigiano-Reggiano
1 wedge (about 8 ounces) Fontina or Taleggio
1 wedge (about 6 ounces) Gorgonzola
1 tablespoon honey
8 fresh figs, quartered
1 cluster seedless red grapes
1 cluster seedless green grapes
1 cup dates
1 cup dried apricots
1 cup whole shelled walnuts or pecans, toasted
1 loaf ciabatta, sliced

Directions

1

Arrange the cheeses together on 1 very large platter, or separately on small platters.
2

Drizzle the honey around the Gorgonzola cheese.
3

Arrange some of the fresh and dried fruits, nuts, and bread on the large cheese platter.
4

Arrange the rest of the fruit and nuts on another platter.
5

Serve, allowing guests to compose their own assortment of cheese, fruit, nuts, and bread on their plate.