A gourmet assortment of cheeses, meats, fruits, and nuts accompanied by perfectly matched wines.
# What Goes In:
→ Cheeses
01 - 3.5 oz Brie, sliced
02 - 3.5 oz aged Manchego, cut into wedges
03 - 3.5 oz blue cheese, crumbled
→ Charcuterie
04 - 2.8 oz prosciutto
05 - 2.8 oz dry-cured salami, sliced
06 - 2.8 oz smoked duck breast, thinly sliced
→ Breads & Crackers
07 - 1 small baguette, sliced
08 - 3.5 oz multigrain crackers
→ Fresh Fruits
09 - 1 bunch seedless grapes
10 - 1 pear, thinly sliced
11 - 1 apple, thinly sliced
12 - 1 handful fresh figs, halved (seasonal)
→ Nuts & Condiments
13 - 1.8 oz roasted almonds
14 - 1.8 oz walnuts
15 - 2.1 oz fig jam
16 - 1.4 oz honey
→ Wine Pairings
17 - 1 bottle dry Champagne
18 - 1 bottle Sauvignon Blanc
19 - 1 bottle Pinot Noir
20 - 1 bottle aged Bordeaux
# How to Make It:
01 - Place the Brie, Manchego, and blue cheese spaced evenly on a large serving platter.
02 - Fold or roll prosciutto, salami, and smoked duck breast slices and arrange beside the cheeses. For a vegetarian alternative, substitute with marinated grilled vegetables.
03 - Cluster baguette slices and multigrain crackers around the edges of the platter to frame other elements.
04 - Fill gaps with seedless grapes, sliced pear and apple, fresh fig halves, roasted almonds, walnuts, and place small bowls containing fig jam and honey throughout.
05 - Chill wines to optimal serving temperatures: Champagne at 46°F (8°C), Sauvignon Blanc at 50°F (10°C), Pinot Noir at 57°F (14°C), and Bordeaux at 61°F (16°C).
06 - Set up tasting glasses and recommend pairings: Brie with Champagne or Pinot Noir, Manchego with Sauvignon Blanc, blue cheese with Bordeaux or honey, prosciutto and duck with Pinot Noir, and fruits and nuts with any wine, especially Champagne.
