Wine and Cheese Plate with Honeyed Walnuts and Fruit

Ingredients

• 1 1/4-pound piece(s) Seaside Cheddar or Cabot Clothbound Cheddar
• 1 (1/4-pound) wedge Roquefort, Stilton or Rogue Anniversary Blue
• 1 (1/4-pound) wedge Hervé Mons Camembert
• 1/4 cup(s) toasted walnuts or pecans
• 2 tablespoon(s) honey
• Pinch fine sea salt
• 1 apple or pear, cored and thinly sliced
• 1/4 cup(s) golden or regular raisins
• 1 teaspoon(s) lemon juice
• 1/2 cup(s) fruit chutney (such as mango or fig)
• 1 small bunch(es) red or green grapes
• 1/2 baguette, thinly sliced
• 1 bottle(s) Bordeaux red wine

Preparation

1. Arrange the three cheeses on a large cutting board or platter and set aside for 1 hour to let warm to room temperature.


2. Meanwhile, pile walnuts on the cutting board alongside the cheeses, drizzle all over with honey and sprinkle lightly with salt. In a small bowl, toss apple or pear with raisins and lemon juice. Transfer chutney to a second small bowl, and then arrange both bowls alongside the cheeses.


3. Just before serving, arrange grapes and baguette slices on the board with the cheeses and bowls, pour the wine and enjoy.