Book Club Pairing Platter (Print Version)

Vibrant platter with curated sections and rosemary accents, perfect for elegant gatherings and wine pairings.

# What You 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 - 1.8 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 - 3–4 fresh rosemary sprigs
19 - Honey or fig jam (optional)

# How To Make:

01 - Arrange a large platter or serving board and place rosemary sprigs to create three distinct sections.
02 - Place brie, Gruyère, green grapes, apple slices, and Marcona almonds neatly within the first section.
03 - In the second section, arrange aged cheddar, smoked gouda, prosciutto, salami, and cherry tomatoes.
04 - Place herbed goat cheese log, dried apricots, pistachios, mixed olives, and cucumber slices in the third section.
05 - Fill remaining spaces with sliced baguette and assorted crackers around the platter.
06 - Place small bowls of honey or fig jam on the platter if desired.
07 - Serve immediately, ensuring each section remains clearly separated by rosemary sprigs for an elegant presentation.

# Expert Advice:

01 -
  • It feels fancy and restaurant-worthy, but honestly takes less time than ordering takeout—perfect for when you want to look like you've spent hours in the kitchen
  • No heating required means you can prep everything ahead and simply arrange it right before guests arrive, leaving you time to actually enjoy their company
  • Each section tells its own story with wine pairings, so conversations naturally flow around the flavors and what people are discovering together
02 -
  • Temperature matters more than you think—if your cheeses are too cold from the refrigerator, their flavors completely flatten. Pull everything out 20–30 minutes before serving, except the grapes and cucumber, which stay in the fridge until the last minute.
  • The rosemary sprigs aren't just garnish; they're flavor bridges. As people reach across them to grab something from the next section, they brush against the herbs, and those aromatic oils transfer to their hands and almost imperceptibly influence the next bite they take.
03 -
  • Buy whole blocks of cheese when possible and cut or slice them yourself within a few hours of serving—pre-cut cheese tastes stale and oxidized in comparison
  • The secret to this platter feeling effortless is doing the hard thinking and prepping beforehand; when guests arrive, you're simply placing things you've already organized
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