Brunch Cheese Board

Name: Brunch Cheese Board
Yield: 6
Ingredients: 8 ounces Cabot Seriously Sharp Cheddar Cheese; 8 ounces Cabot 3 Year Cheddar Cheese; 6 ounce wedge of Cabot Clothbound Cheddar Cheese; 2 cups fresh fruit such as sliced green apple, strawberries and seedless grapes; 1 cup roasted almonds or other favorite nut; ½ cup cornichon pickles; 1 medium baguette, sliced and/or crackers of your choice; ½ cup honey; ¼ pound sliced Prosciutto

Servings

6 - 12

Ingredients

8 ounces Cabot Seriously Sharp Cheddar Cheese
8 ounces Cabot 3 Year Cheddar Cheese
6 ounce wedge of Cabot Clothbound Cheddar Cheese
2 cups fresh fruit such as sliced green apple, strawberries and seedless grapes
1 cup roasted almonds or other favorite nut
½ cup cornichon pickles
1 medium baguette, sliced and/or crackers of your choice
½ cup honey
¼ pound sliced Prosciutto

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Directions

BRING the cheeses to room temperature for about 20 minutes.
SELECT an attractive board, plate or platter large enough to display cheese board ingredients.
PREPARE fruits by washing, drying and slicing if needed.
SLICE and/or cube cheeses and place on the cheese board in groups leaving space on the board for the other ingredients. If you like, leave some larger chunks of cheese on the board with a cheese knife.
SURROUND the cheese with the fresh fruit, crunchy nuts, meats, and pickles using the contrasting flavors and textures to create a visually interesting board.
COMPLIMENT with sliced baguette and a variety of crackers. Add the cornichon pickles and honey in small ramekins. Enjoy!