Ingredients
- 2 small pieces of formed goat cheese, fresh or aged, formed in logs or discs, with ash or herb or plain, 3 or 4 ounces each
- 1 small wheel, 4 inches, camembert, liverot or Pont L'Eveque cheese, available in specialty cheese case
- 1/3 pound piece Gruyere or comte cheese
- 1/2 pound slice country style pate
- 1 jar cornichon or baby gherkin pickles, drained
- Stone ground mustard
- 1/2 pound mild cooked ham or prosciutto cotto
- 1 package thin bread sticks
- 1/2 pound seedless red grapes, broken into small bunches
- 1 loaf French baguette, cut into pieces
Directions
Arrange cheeses and pate on a cutting board or platter. Place cornichons and mustard in ramekins and add to board or platter. Wrap a slice of ham around each of several bread sticks and add to platter. Tuck in grapes among cheese and ham wrapped bread sticks. Add cut bread to the platter, soft cheese spreaders and a cheese knife and serve the board or platter by passing at the table.
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By smith2350_12683091
alvaton, 56
on February 23, 2010
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amusing, I feel that all the "one star" graders are so severe because they do not have any idea what kind of cheeses Rachel Ray is talking about, except for the liverot, that should spell LivArot, her idea is excellent.... beware people with one star, there are more than Mild and sharp cheddaror Mozarella offered today in american markets. look, sniff, and enjoy ....having a generous platter of cheese at your next party will open your friends eyes on your good taste and imagination. but do not drizzle lavender honey or balsamic vinagar on anything, this should be left to the discretion of the individual... for me it would be a sacrilege if my cheese wasn't presented as nature intended it to be eaten "au naturel" a good cheese doesn't need to be masked. Just a good piece of french or italian bread should be sufficient.
By diddylauers
Boston, MA
on December 28, 2009
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C'mon... 2010 Rachael's new recipe: "how to plate the take out pu pu platter"... LOL
By quillin681_8841891
Phoenix, AZ
on December 20, 2009
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Carol, thank you for your post! I am greatful for this recipe. I have been given the task of bringing the chees platter for Christmas and drew a blank on what cheeses and would have universal appeal. Thank you Racheal!
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