Evening cheese plate
Votes: 3
Time: 10 min.
Complexity: easily
Complexity: easily
Evening cheese plate - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Honey
- Several types of cheese
- Glazed nuts, crackers, grapes
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Recipes with similar ingredients: hard cheese, cheese, crackers, grape, nuts, pecans, walnuts, honey
Cooking the dish according to the recipe:
- You can cut the cheese with a knife or a special tool like a taut string and arrange it on a platter. Place crackers, a bunch of grapes, and nuts nearby. Pour honey into a small bowl and place it on the platter. Bring to room temperature before serving.If the cheese plate is served as a separate dish, cut the cheese into large pieces of 150 - 300 grams.
If the cheese plate is served as a dessert, cut into small cubes of 25 - 50 grams.
Arrange the cheeses clockwise, leaving some space between each type. Cheeses are arranged according to flavor and aroma, from mildly aromatic cheeses to those with a strong, piquant flavor and bold aroma.
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