Book Club Pairing Platter (View Print Version)

An elegant platter segmented with cheeses, fruits, and nuts ideal for pairing with various wines.

# What You'll Need:

→ Section 1: To Pair with Chardonnay (White Wine)

01 - 3.5 oz triple-cream brie, sliced
02 - 3.5 oz Gruyère cheese, cubed
03 - 1 small bunch green grapes
04 - 1 crisp apple, sliced
05 - 1.75 oz Marcona almonds

→ Section 2: To Pair with Pinot Noir (Red Wine)

06 - 3.5 oz aged cheddar, cubed
07 - 3.5 oz smoked gouda, sliced
08 - 2.5 oz thinly sliced prosciutto
09 - 2.5 oz sliced salami
10 - 1 cup cherry tomatoes

→ Section 3: To Pair with Sparkling Wine or Rosé

11 - 3.5 oz herbed goat cheese, formed into a log
12 - 2.5 oz dried apricots
13 - 1.75 oz roasted pistachios
14 - 0.5 cup mixed olives
15 - 1 small cucumber, sliced

→ For Serving and Garnish

16 - 1 baguette, sliced
17 - 1 box assorted crackers
18 - 3 to 4 fresh rosemary sprigs (for dividers)
19 - Honey or fig jam (optional)

# Method:

01 - Arrange a large serving platter or board. Use rosemary sprigs to create three distinct sections as dividers.
02 - Place brie, Gruyère, green grapes, apple slices, and Marcona almonds within the first section.
03 - Arrange aged cheddar, smoked gouda, prosciutto, salami, and cherry tomatoes in the second section.
04 - Set herbed goat cheese, dried apricots, roasted pistachios, mixed olives, and cucumber slices in the third section.
05 - Fill remaining spaces around the platter with baguette slices and assorted crackers.
06 - Place small bowls of honey or fig jam nearby if desired.
07 - Present immediately, ensuring rosemary sprigs distinctly divide each section to enhance aroma and presentation.

# Expert Advice:

01 -
  • It's a conversation starter that looks far more impressive than the 25 minutes it takes to pull together
  • Each section tells its own story, giving your guests natural pairings to explore and discuss
  • No cooking required means you can spend your energy on the presentation and the people, not the kitchen stress
  • The rosemary dividers aren't just practical—they fill the room with a subtle aroma that makes everyone feel like they're at a proper gathering
02 -
  • Arrange everything just before serving—apple slices will oxidize, cheese can sweat if it sits too long at room temperature, and you want the platter to look fresh and intentional when guests arrive
  • The rosemary isn't just decorative; it genuinely affects how the platter smells and feels. If you skip it, you'll miss that aromatic element that makes this more than just food on a board
  • Don't slice everything razor-thin because you think it looks elegant. Thicker cuts of cheese are easier to pick up and taste better—this isn't about making food look tiny, it's about making it feel generous
03 -
  • Bring everything to room temperature before arranging—cold cheese tastes muted and dense, room temperature cheese has bloom and complexity that pairs beautifully with wine
  • The rosemary sprigs aren't just for show; they keep sections from visually bleeding into each other and their fragrance becomes part of the experience. Don't skip them or substitute with something else
  • Arrange the platter no more than 30 minutes before serving. Everything should taste fresh and look just-composed. There's something about that quality of freshness that changes how people experience the food
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