Book Club Pairing Platter (Print View)

Vibrant platter with cheeses, fruits, nuts, and rosemary for stylish gatherings and perfect pairings.

# Components:

→ To Pair with Chardonnay (White Wine)

01 - 3.5 oz triple-cream brie, sliced
02 - 3.5 oz Gruyère cheese, cubed
03 - 1 small bunch green grapes
04 - 1 crisp apple, sliced
05 - 1.75 oz Marcona almonds

→ To Pair with Pinot Noir (Red Wine)

06 - 3.5 oz aged cheddar, cubed
07 - 3.5 oz smoked gouda, sliced
08 - 2.5 oz thinly sliced prosciutto
09 - 2.5 oz sliced salami
10 - 1 cup cherry tomatoes

→ To Pair with Sparkling Wine or Rosé

11 - 3.5 oz herbed goat cheese, formed into a log
12 - 2.5 oz dried apricots
13 - 1.75 oz roasted pistachios
14 - 0.5 cup mixed olives
15 - 1 small cucumber, sliced

→ For Serving and Garnish

16 - 1 baguette, sliced
17 - 1 box assorted crackers
18 - 3 to 4 fresh rosemary sprigs (for dividers)
19 - Honey or fig jam (optional)

# Directions:

01 - Arrange a large serving platter or board and place rosemary sprigs to divide it into three distinct sections.
02 - Place the sliced brie, cubed Gruyère, green grapes, sliced apple, and Marcona almonds in the first section.
03 - Arrange aged cheddar, smoked gouda slices, prosciutto, salami, and cherry tomatoes in the second section.
04 - Place herbed goat cheese log, dried apricots, roasted pistachios, mixed olives, and cucumber slices in the third section.
05 - Fill remaining spaces on the platter with sliced baguette and assorted crackers.
06 - Serve with small bowls of honey or fig jam if desired.
07 - Present immediately, ensuring rosemary sprigs clearly separate each section for visual appeal and aroma.

# Expert Advice:

01 -
  • It looks effortlessly sophisticated without requiring any actual cooking—just thoughtful assembly and a steady hand with arrangement
  • Each section is designed to complement its wine perfectly, which means you'll actually taste why the pairing works, and everyone becomes a little bit of a sommelier
  • It feeds a crowd (six to eight people) without keeping you stuck in the kitchen while everyone else is enjoying themselves
  • You can customize every single element based on what you find and what your guests love, so it's impossible to get wrong
02 -
  • Temperature matters more than most people realize. Serve cheeses at cool room temperature, not cold from the fridge—they'll taste flat and lose all their nuance. Take them out about thirty minutes before serving, and that brie will finally taste like what you paid for
  • The rosemary sprigs aren't just decoration; they're actually making a promise about aroma and experience. If they seem tired or dried out, replace them with fresh ones. Your guests will smell them before they taste anything, and that first impression shapes everything that follows
  • Slice the apples last, right before serving. Oxidation is real, and brown apple slices on a beautiful board will make the whole thing feel neglected, even if everything else is perfect
  • Buy your cured meats on the day of serving if you can. Prosciutto and salami are best when they haven't spent time thinking about oxidation in your refrigerator
03 -
  • Arrange your board the morning of, but wait until just before guests arrive to add sliced apples, cucumber, and any items that oxidize or soften quickly—this keeps everything at peak freshness and visual appeal
  • If you're short on space or serving more than eight people, make the board longer than it is wide; it's easier to balance and allows everyone to reach without too much reaching across each other
  • Keep a small, sharp knife nearby with the board so guests can cut pieces of cheese they want rather than taking pre-cut slices—it feels more personal and lets people control portion sizes
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