Cooking time
10-15 minutes
Serves
As many (or few) as you like
Ingredients
- Ivy's Reserve Vintage Cheddar
- Ivy's Reserve Somerset Red
- Ivy's Reserve Salted Butter, room temperature
- Assortment of crackers – seeded, charcoal rye, sourdough or similar
- Grissini, a generous handful
- Small sourdough baguette, sliced
- Honey, for drizzling
- Red onion chutney, for dolloping
- Piccalilli, for spooning
- A few pinches of thyme, leaves picked and scattered
- Walnuts, whole or halved
- Figs, cut in quarters
- Black sable grapes, separated into a few smaller bunches
- Prunes, halved
- Apples, sliced with seeds removed
- Pears, sliced
- Pickled cornichons
- Pickled red onions
- 1 bottle of Port, for sipping
Instructions
- Select your serving platter – wood or slate usually give a very good impression
- Arrange your ingredients artfully on the board, starting with the cheese in the centre
- Work your way outwards, starting with crackers, moving on to nuts and fruits, and finishing with condiments – best served in small dishes to the side of your platter