The Cheese, Apples, & Honey Board

Rosh Hashanah calls for dipping apples in honey, to signify a sweet new year. The Murray's take on this tradition is to reach for apples, honey, and cheese, since it pairs so beautifully with both. That's the inspiration for this gorgeous savory-sweet board. The cheeses offer a range of flavors—grassy Pyrenees Brebis, bright Sunny Ridge, creamy Roquefort, luxurious Fromager d'Affinois, and tangy Valençay. Two types of honey add a variety of textures and multi-dimensional sweetness, and everything's rounded out with nuts, jam, crackers, and the apples of your choice. Shanah tovah to you and yours!

Featuring

prep time
15minutes
assembly time
20minutes
Serves
4people

preparation & ingredients

½ lb. Pyrenees Brebis

½ lb. Blakesville Creamery Sunny Ridge

½ lb. Fromager d'Affinois

1 ea. Valençay, 8 oz.

½ lb. Roquefort

1 ea. Red Bee Honey Comb Box, 10 oz.

1 ea. Mieli Thun Millefiori Wildflower Honey, 8.8 oz.

1 ea. Murray's Marcona Almonds, 4.2 oz.

1 ea. Mitica® Fig Jam, 7.76 oz.

1 ea. Z Crackers Sea Salt And Olive Oil Crackers, 8 oz.

Red and green apples

prep

Thinly slice your apples, leaving them grouped together so you can shingle them later.

Cut a few slices of the Sunny Ridge, then cut those slices into smaller pieces. Leave the rest intact.

Slice even-sized rectangular pieces from about half the wedge of Pyrenees Brebis, leaving the rest intact.

Cut a quarter of the Valençay into bite-size pieces, leaving the rest intact.

Cut a few bite-size pieces out of the Fromager d'Affinois, leaving the rest intact.

Crumble two thirds of the wedge of Roquefort.

assembly

Step 1

On a circular board, start arranging your dishes—small bowls at 1 o'clock and 6 o'clock and small plates at 5 o'clock and 11 o'clock.

Step 2

Add your crackers in two locations—between the Fromager d'Affinois and the first bowl and between the Valençay and the first plate—shingling them neatly.

Step 3

Add the marcona almonds to the first plate (at 6 o'clock).

Step 4

Fill the rest of your serving dishes—the first bowl (at 1 o'clock) with fig jam, the second bowl (at 6 o'clock) with the wildflower honey, and the second plate (at 11 o'clock) with the honeycomb.

Step 5

Arrange your slices of apples wherever there's empty space, shingling them and keeping the apple types together so you get blocks of red and green.

Step 6

Drizzle honey over cheeses and enjoy!

Step 7

Add your cheeses. Start by placing the Fromager d'Affinois at 12 o'clock, with the wedge pointing toward the center of the board and the pieces arranged to the left of the wedge. Place the wedge of Pyrenees Brebis in the center of the board, with the rectangular pieces in a neat pile to the left (bordering your plate). Place the Valençay at 2 o'clock, right under your first small bowl, with the cut pieces shingling toward the Pyrenees Brebis. Place the wedge of Roquefort at 7 o 'clock, to the left of your second small bowl, with the crumbles pointing toward the center of the board. Lastly, place your slices of Sunny Ridge above the blue, then the full wedge of Sunny Ridge between the slices and the second plate.