If there is one thing you should know about me..
It’s that I LOVE a good cheese and meat plate with a glass of wine. It’s my weakness. Anytime there is a cheese plate on a menu Jeremy knows we are going to have to order it. I like to think that I have mastered the perfect cheese plate when hosting a party. You ask me to bring an appetizer, expect an amazing cheese spread!
In all the cheese plates I have made I have figured out that the bigger the cheese platter the better. This slate platter is great for a spread that has an array of treats. And you can use a piece of chalk to write on it. Now, lets start with the basics. I am not a fan of stinky cheese so you wont ever see that on my plate. I tend to go for gouda or a brie. Rule 1 when putting your cheese plate together – pick 2 – 3 cheeses, a soft and a hard. You dont want the plate to be too overbearing with the amount of cheese if you plan on have other crudités to add. I like to have two cracker options – Nutthins are my all time favorite (not shown here).
Rule 2 – have little bites to go with the cheese. I am OBSESSED with the sundried tomatoes from the olive bar at Whole Foods! Seriously life changing. Pick some olives – I like the stuffed garlic ones and the regular green olives. Grapes are always a must, it makes the plate look pretty and full. I like to stick with red grapes in the fall winter and green for spring and summer – the colors give it a seasonal feel.
Last, the meat. It’s just a good additional combo to add to the spread. Applewood smoked is really good, or if you want a kick choose a spicy one. You can add different spreads that may go well with the soft cheese – this fig spread is great with both the gouda and the brie.
Great tutorial! I couldn’t agree more about the sundried tomatoes from Whole Foods! Such a delicious treat!