Elegant French-style platter with cheeses, charcuterie, fresh fruits, nuts, and sweet treats for festive gatherings.
# Components:
→ Cheeses
01 - 5.3 oz Brie, sliced
02 - 5.3 oz Comté, cubed
03 - 4.2 oz Roquefort, crumbled
04 - 3.5 oz Chèvre (goat cheese), sliced
→ Charcuterie
05 - 5.3 oz Jambon de Bayonne or prosciutto, thinly sliced
06 - 4.2 oz Saucisson sec, sliced
07 - 3.5 oz Rosette de Lyon, sliced
→ Fresh Fruits
08 - 1 bunch red grapes
09 - 1 ripe pear, sliced
10 - 1 ripe apple, sliced
11 - 8 fresh figs, halved (or dried figs if out of season)
12 - 1 small pomegranate, seeds only
→ Nuts & Extras
13 - 2.8 oz walnuts
14 - 2.8 oz Marcona almonds
15 - 2.1 oz dried apricots
16 - 2.1 oz dried cranberries
17 - 1 small jar fig jam or quince paste
→ Breads & Crackers
18 - 1 baguette, sliced
19 - 1 packet assorted crackers
20 - 1 small loaf nutty or fruit bread, sliced
→ Sweet Bites
21 - 3.5 oz dark chocolate squares
22 - 8 mini macarons, assorted flavors
# Method steps:
01 - Place all cheeses spaced evenly on a large wooden board or platter for easy selection.
02 - Neatly fold and arrange charcuterie slices around the cheeses to create an attractive layout.
03 - Fan the sliced pear and apple, scatter grapes and halved figs throughout the platter for visual appeal.
04 - Distribute walnuts, Marcona almonds, dried apricots, dried cranberries, and fig jam or quince paste into small bowls or designated sections.
05 - Arrange baguette slices, assorted crackers, and fruit or nut bread in stacks or fans adjacent to the cheeses.
06 - Set dark chocolate squares and mini macarons together on a separate corner or small plate to complete the selection.
07 - Finish by sprinkling pomegranate seeds and, optionally, fresh herbs like rosemary or thyme to enhance presentation. Serve immediately with small plates, napkins, and cheese knives.
