Book Club Pairing Platter (Printer View)

A vibrant platter blending cheeses, fruits, nuts, and rosemary for elegant serving and pairing occasions.

# What you'll need:

→ Section 1: 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

→ Section 2: 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

→ Section 3: To Pair with Sparkling Wine or Rosé

11 - 3.5 oz herbed goat cheese, shaped 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 - 3–4 fresh rosemary sprigs (for section dividers)
19 - Honey or fig jam (optional)

# Method:

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

# Expert Advice:

01 -
  • It transforms a casual get-together into an elegant experience without requiring you to be a sommelier or cheese expert
  • Everything can be prepared in advance, leaving you free to actually enjoy conversations instead of fussing in the kitchen
  • The rosemary dividers aren't just pretty—they fill your kitchen with the most wonderful aroma while you're arranging everything
  • Guests feel genuinely impressed by the thoughtfulness, even though it's surprisingly simple to execute
02 -
  • Room temperature is non-negotiable for cheese—cold cheese tastes muted and doesn't shine. Take your cheeses out about 20 minutes before serving, and this single decision will make your platter taste dramatically better
  • Rosemary sprigs can be slightly damp when you place them (a gentle rinse and light pat helps), as this keeps them fresher looking and makes their oils more pungent
  • The order in which you arrange matters less than the intention behind it—guests eating randomly across all sections is actually the point, because they'll make their own surprising discoveries
03 -
  • Buy your cheeses from an actual cheese counter when possible—the person there will give you tastes and recommendations, and you'll end up with better quality and more interesting selections than pre-packaged options
  • Toast your baguette slices lightly under the broiler a day ahead, then store them in an airtight container. They'll have better texture and won't absorb moisture from the platter as quickly
  • If you're serving this at a gathering where people will be standing and grazing, position the platter at waist height on a side table—this is the sweet spot where people can reach comfortably without having to hover
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