“Pretty And Elegant”: The Small Cheese Board That Impresses

You don’t have to go overboard to create a cheese board that ticks all the boxes for flavour and colour. If you’re only having a couple people around, or if it’s ‘just the two of you’ for a romantic evening, then something simple to nibble on with a glass of wine before the main meal is ideal.

This small cheese board comes together with little effort, but looks as pretty as a picture.

WINE PAIRINGS: The best wines to go with a platter such as this one are generally white wines with high acidity, light-bodied reds, or sparkling wines. The goal is to balance the rich, creamy texture of the camembert with a wine that can cut through the fat, while complementing the sweetness of the fruit. 

The best bubblies would be Champagne or a dry Prosecco or dry Sparkling White. The best whites would be Chardonnay, Sauvignon Blanc or Chenin Blanc. And for reds, you could sip on a Pinot Noir or light and fruity Beaujolais (Gamay).

“Pretty And Elegant”: The Small Cheese Board That Impresses

Recipe by Food and Vine

0.0 from 0 votes

Course: StarterCuisine: AustralianDifficulty: Way easy

Servings

4

servings

Prep time

5

minutes

Simply adjust the amount of fruit and cheese to suit your diners.

Cook Mode

Stop your screen from snoozing (zzz)

Ingredients

Metric US

• 1 wheel 1 wheel camembert cheese

• 150 g 1/3 lb tub baby bocconcini, drained

• 4 4 fresh Medjool dates, pitted, halved lengthways

• 1 bunch 1 red seedless grapes

• 1 bunch 1 red currants (see notes)

• 1 1 fresh fig, halved (or quartered)

Method

• Line a a serving board or plate with a sheet of crumpled baking paper or wax paper. Arrange camembert in the centre.
• Arrange baby bocconcini to one side of the camembert, and date halves, cut-side up, on the other side.
• Place grapes along a free side of the camembert, then currants on the other side.
• Place fig halves, cut-side up in the free spaces near the grapes and currants. Serve.

Notes

• Red currants are in season in Australia during December and January, and you can buy them from supermarkets and specialty grocers. If out of season, you can swap for muscatels, which are naturally sun-dried grapes, often sold on the vine, that offer a sweet, caramelised flavour. You can buy these at specialty grocers.
• Feel free to swap the camembert for a wheel of brie or ash-covered brie, if that’s what you prefer. A large wedge of a soft and creamy blue cheese would also be lovely.

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