Have you ever dreamed about making up a gourmet cheese plate and fascinate everyone with the flavor pairing? Have you ever felt like there was something missing on the plate or the pairing was quite weird?
I realized you need my advice and I need to fix it. Here are some delish samples of recipes you may wanna consider you your future bob cheese plate.
1. Roasted tomatoes with garlic and mozarella.
Probably one of the most Italian and easy recipes I ever made here. At the end of the day: there is nothing better than roasted fresh from the farm tomatoes with fresh and creamy mozzarella.
Pro tip: please use good olive oil. You can save it for later and dunk your favorite bread in it while consuming this heavenly dish. Nothing can stay on the plate or thrown out!
- 20 early girl tomatoes cut in half
- 1/2 cup of good olive oil
- 2 cloves of garlic
- 4 sprigs of thyme
- 10 mozzarella balls
- Nuts for garnish
Preheat oven to 350F/180C.
Smash garlic and mix it with olive oil and salt.
Add tomatoes, thyme mix well, put into the baking tray and bake for 35-40 minutes or until tomatoes start to blister.
When ready put on the plate with oil and cut in half mozzarella balls.
Serve warm with nuts of choice!
2. Fried Figs With Herbed Goat Cheese and Balsamic
Love figs in any condition? This recipe is for you! To add a little bit of a pleasant smell to them I added rosemary and it was a great decision ever!
Pro tip: do not overcook your figs. Fry on medium for about 3 minutes per side. For the goat cheese: use chilled goat cheese for easier serving. Also If cooking for large groups please fry figs in batches so they cook through.
- 10 figs cut in halves
- 50g of herbed goat cheese
- 2 sprigs of rosemary
- Balsamic Vinegar
- 1 tbsp of vegan butter (because leftovers from the prev. recipe!)
Heat 1 tbsp of vegan butter over medium heat with rosemary sprigs in a pan.
Cut figs in halves and put them face down and fry for 3 minutes per side.
Put them onto a plate, crumble goat cheese and drizzle balsamic over the top.
Serve warm and eat fast before it’s gone!
3. Fried Peaches With Ash Rinded Brie
Have not seen people serving peaches with brie in a while. Plus ash rinded one was a great find while I was browsing Whole Foods cheese section.
What else is good about this recipe? Basil and hazelnuts! They make the dish 100%
Pro tip: please don’t fry cold peaches. It will result in inconsistent taste and half of your peach will be cold. Make sure you give your peaches at least an hour after taking out of the fridge to come up to room temperature. Or just do not store them in the fridge.
- 3 peaches
- 2 petite ash rinded brie
- A handful of roasted hazelnuts
- 7 leaves of basil
- 20 g of marinated red onion
- 2 tbsp of vegan butter
Cut red onion in small strips and marinate in white wine vinegar for half an hour.
Pit the peaches and cut them in halves.
Melt the butter over medium heat in a pan and put peaches in there. Cook for about 5-7 minutes per side until tender.
Julienne cut basil and slice brie.
Assemble on a plate: put peaches face up and down, arrange brie across the surface of the plate. Decorate with basil, hazelnuts, and onions. Enjoy warm!
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