After two years of having a cheese plate on my menu, I need some suggestions for ways to make it new. I serve the cheeses with several accompaniments and rotate those from time to time. I have candied or smoked nuts, pan de higo, figs and grapes and mostarda. My quince is going out of season, so I won't be able to make any more membrillo. What suggestions do you have?
I need ideas for cheese plate accompaniments
what kind of cheeses? is this a starter plate or a dessert plate? what's the cost?
marcona almonds, fig jam, good french bread,olive-caper tapenade...all depends on the types of cheese and what course it is.....apples, pears and good grapes(champagne grapes) of course never goes out of style...maybe pear preserves...if it's a starter, maybe a romesco sauce or even a chutney .....that sort of taste that goes along so well with thin thin sliced rosemary ham or salami's...i'll marinate on it a bit more..
Edited by durangojo - 1/12/12 at 2:13pm
food is like love...it should be entered into with abandon or not at all Harriet Van Horne
This is a cheese plate offered both on the dessert menu and our lounge menu. There are four cheeses, all domestic and a mix of textures and styles. I like our current plate-up which doesn't pair a specific accompaniment for each cheese, we just offer a selection of both to be mixed and matched as the guest likes. We make our own bread, but I love your suggestion of the olive-caper tapenade that will be perfect!
See, that is just the kind of thing that makes this site so great. Thanks for the help.
Maybe a little puff pastry wrapped sausage, or smoked ham? I'm trying to think of different light and clean things to work with the cheese... Maybe a tomato or watermelon bruschetta crostini with some fresh herbs and a citrus juice. Maybe a side sauce of a raspberry vinaigrette sauce Not sure, but I'd think these would complement the cheese nicely.. its fun to make suggestions anyway heh.
garlic + blood marmalade
pear and fig jam
roasted garlic straight up
candied nuts or salt and pepper nuts
sundried tomato, garlic, parmesan + balsamic = sundried tomato tapenade
apples sauteed in butter with fresh sage = apple goo
rosemary brown sugar shortbreads
fresh honey comb - outstanding with cheese
musto - grape must - sort of like a reduced balsamic without the vinegar element. Both the Italians and Greeks produce it. I originally discovered in at an Italian speciality market in NYC (with in Chelsea Market) but later found a Greek Version at a Greek speciality store in Astoria, Queens (also NYC) for about half the price and twice the amount!
Stop Tofu Abuse...Eat Foie Gras...