Fall Harvest Cheese Board
Ingredients
- 3-4 types of cheese, one hard, one soft, one blue and one aged
- Spreads: fig jam, spiced pumpkin coconut compote
- Fall fruits: persimmons, apples, pears, pomegranate and/or grapes
- Nuts: herbed nuts, recipe follows, candied walnuts, Marcona almonds, etc
- Charcuterie: salami and Prosciutto di Parma
- Bread and assorted crackers
Rosemary and Garlic Almonds
- 2 cups whole Marcona almonds, roasted
- 3 tablespoons olive oil
- 2 large cloves of garlic
- 1 1/2 tablespoons minced fresh rosemary
- Salt and freshly ground pepper to taste
Instructions
- Remove the cheese from the fridge 30-45 minutes before serving.
- Arrange the cheese on a large board or platter and starting working around them, adding the fruits, spreads, nuts (below), charcuterie and crackers/bread. Fill in the gaps with fresh herbs, leaves, nuts or pomegranate seeds.
- Enjoy!
Rosemary and Garlic Almonds
- With the flat of a chef's knife, smash the garlic cloves; discard peel.
- Heat oil in a large skillet, over medium low heat. Add the garlic and saute for about 5 minutes, until it starts to color and releasing oils. Lower the heat if the garlic starts to burn.
- Remove and discard garlic. Add the almonds and let them coat into all that amazing oil, stirring constantly so they don't burn, about 5 minutes. As soon as they start browning, remove from heat and add rosemary, salt and pepper.
- Allow to cool in pan, remove with a slotted spoon to a container and serve within two days.