Yesterday, we learned how to construct a cheese plate. The basic concept is the same when you are serving cheese as a dessert. With a few minor changes in accompaniments you will be good to go. Don’t be afraid to try something new. Serve a light lunch, salad and quiche and save some room for dessert.
For dessert, one or two cheeses might even be enough. Brigitte loves to serve Brie with Cherry Jam from Bonne Maman, it is an all natural jam form France that pairs perfectly with the cheese. You can even serve this on its own for dessert! Plate it on a small cake plate and it is like the easiest cheesiest cheesecake ever. And don’t forget the champagne!
The Cranberry Pecan Goat Cheese is a perfect dessert cheese, it has just the right amount of sweetness. Then you can choose one of the harder cheeses, maybe going for the blue or keeping safe with a muenster cheese. Serve with fresh fruit, like grapes, figs, pears or berries as well as dried fruits, like apricots, pears and cranberries. Choose sweet caramelized nuts, like Maple Walnuts or Candied Pecans. You can also serve alongside a selection of gourmet jams and preserves.
Then use this guide to choose the best wine to pair with the cheeses you select.
If you like beer, bring out the Guinness and serve with the Sugar River Beer Cheese to end the meal with an Irish twist.
I can just imagine it now, sitting outside, the kids playing in the yard, grown-ups sitting and relaxing in the shade, wine in one hand, cheese in the other, playing a fun game of Trivial Pursuit. I love summer!
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