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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

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