A rustic alpine spread featuring aged cheeses, cured meats, bread, and fresh garnishes for cold evenings.
# What You’ll Need:
→ Cheeses
01 - 5.3 oz aged Comté
02 - 5.3 oz Beaufort
03 - 4.2 oz Reblochon
04 - 4.2 oz Tomme de Savoie
05 - 3.5 oz Bleu de Gex or Roquefort (optional)
→ Charcuterie
06 - 3.5 oz Saucisson sec (dry-cured sausage)
07 - 3.5 oz Prosciutto or jambon cru
08 - 3.5 oz Smoked ham
→ Bread & Crackers
09 - 1 rustic baguette, sliced
10 - 1 small rye or country loaf, sliced
11 - 2.8 oz whole grain crackers
→ Accompaniments
12 - 1 small jar cornichons (pickled gherkins)
13 - 1 small jar pickled onions
14 - 1 small bowl walnut halves
15 - 1 small bowl dried apricots or figs
16 - 1 crisp apple or pear, sliced
17 - 2 tbsp mountain honey
18 - Fresh rosemary or thyme sprigs for garnish
# Directions:
01 - Arrange the cheeses on a large wooden or slate platter, spacing them evenly and slicing or cubing each variety as preferred.
02 - Fan out charcuterie slices between cheeses if including meat options.
03 - Place baguette and loaf slices alongside whole grain crackers on or near the platter, or serve separately in a basket.
04 - Fill small bowls with cornichons, pickled onions, walnuts, and dried fruit, arranging them around the platter.
05 - Add slices of crisp apple or pear to provide a sweet, refreshing contrast.
06 - Drizzle mountain honey into a small dish for pairing with blue or hard cheeses.
07 - Decorate the platter with fresh rosemary or thyme sprigs for an aromatic, festive touch.
08 - Serve everything at room temperature to ensure optimal flavor and texture.
