Photo: Morbier—France; the flavor of nuts and fruit
An eclectic exploration that includes a unique "blue"-rinded American chevre, a venerable English classic, and a delectable French favorite.
Slices of ripe Comice pear and crisp, spicy macoun apple; toasted black walnuts and pecans; crusty, whole grain bread
Here is a taste of the Italian cheese-making tradition, from the south to the north.
Thick-cut slices of Italian sopressata; roasted sweet red peppers; as assorted olives; mostarda de Cremona; thick slices of Tuscan-style bread.
An introduction to Spain's reigning cheeses.
The slices of chorizo; thin-sliced smoked or serrano ham; dried or fresh figs; toasted almonds; marinated olives with lemon zest and garlic; walnut bread.
A triumvirate of regional French classics.
Sweet peppers, radishes, and celery stalks; lightly steamed green beans; rustic farmhouse-style bread with unsalted butter.
A flight of America's foremost artisanal cheeses.
Medjool dates; honeydew melon wedges; paper-thin slices of domestic or Italian prosciutto; chutney crusty sourdough bread.
More Wine & Cheese-Spread Party Recipes
This page created 1998 and modified September 2007.
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