Last night I hosted some friends for a 40th birthday party and worked all day preparing the meal. As is the case with any dinner party I host there is usually a cheese platter with sliced baguette for people to munch on before dinner. And as usual, I spent about 5 or 6 minutes before the party arranging the cheese on the platter. When I was done I took one look and thought -- that is kind of boring and the cheese looks a little lonely.
So I started thinking about what else I could do with the cheese. Hmmm... what would complement each of the cheeses on the platter, I thought to myself. So... next to the chevre I added some clementine wedges. The D'Affinois Blue was paired with quince jelly and the Jarslberg was accompanies by Alexander Valley Gourmet Manhattan Style pickles and a homemade roasted garlic mustard.
The guests devoured the cheeses and loved the pairings. So next time you create a cheese or crudite platter think about how you can do it a little differently. Get creative.