Cheese Board with Honey, Nuts, and Pear
A rustic charcuterie-style board featuring soft, hard, and blue cheeses paired with fresh fruit, nuts, honey, and crackers. Assembled in minutes, it’s elegant and effortless.
- Time
- 10 min
- Serving
- 434 kcal
- Ingredients
- ≈ $2.54
- Protein
- 16 g
Ingredients
- 1 Briepack 125 g ≈ $4.00 25 g
- 2 Hard cheesepack 200 g ≈ $2.70 19 g
- 3 Blue cheesepack 100 g ≈ $4.00 14 g
- 4 Honey 8 g
- 5 Walnutspack 150 g ≈ $4.00 10 g
- 6 Pears≈ $3.80 per kg 50 g
- 7 Grapes≈ $6.00 per kg 38 g
- 8 Crackerspack 200 g ≈ $2.50 19 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Take the cheeses out of the fridge 10 minutes before serving.
Slice the pear6 into thin rounds, rinse the grapes7, and pat them dry.
Cut the hard2 cheese into slices, and break the brie1 and blue3 cheese into bite-sized pieces.
Arrange the cheeses, pear6, grapes7, nuts, and crackers8 on a platter.
Drizzle honey over some of the cheese or serve it on the side.
Tips
- Why it works
- Take the cheeses out ahead so they warm up and soften, otherwise the brie slices stay dry and brittle. Slice the pear thin so it doesn't darken and stays crisp.
- Substitutions
- Swap the grapes for pitted dried apricots, 20 g per serving. Instead of walnuts, use pine nuts or almonds, but toast them beforehand.
- Common mistakes
- If the pear darkens, it was sliced too thick or not sprinkled with lemon juice. A sour or bitter smell means the cut sat too long.
- Storing and reheating
- Keeps in the fridge no longer than 1 day, only in a closed container. The cheeses and nuts dry out, and the pear turns soft. Don't freeze.
- Serve with
- Serve with dry wine, or as a light starter before dinner, when you want something sweet and salty with no effort.
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