The Award-Winning Cheese Platter
Entertain with ease with this impressive cheese platter that heroes award-winning cheeses, from brie to vintage cheddar. It’s the ultimate grazing board.
170g Thomas Dux hommus with roasted garlic & truffle oil dip 170 grams Thomas Dux hommus with roasted garlic & truffle oil dip
2 tbs extra virgin olive oil 2 tablespoon extra virgin olive oil
180g Thomas Dux Persian fetta, drained 180 grams Thomas Dux Persian fetta, drained
1/2 cup tomato chutney 1 half cup tomato chutney
1/2 bunch radish 1 half bunch radish
2 baby cucumbers, quartered lengthways 2 baby cucumbers, quartered lengthways
125g Thomas Dux Ash Brie 125 grams Thomas Dux Ash Brie
200g Thomas Dux English vintage cheddar 200 grams Thomas Dux English vintage cheddar
1 Packham pear, thickly sliced 1 Packham pear, thickly sliced
200g Thomas Dux red Leicester cheese 200 grams Thomas Dux red Leicester cheese
150g Thomas Dux blue Stilton 150 grams Thomas Dux blue Stilton
1/2 yellow peach, destoned, cut into wedges 1 half yellow peach, destoned, cut into wedges
3 cherries 3 cherries
2 tbs small basil leaves 2 tablespoon small basil leaves
1 rosemary sprig, cut into small sprigs 1 rosemary sprig, cut into small sprigs
125g grissini 125 grams grissini
130g Woolworths artisan style rosemary & sea salt crispbread 130 grams Woolworths artisan style rosemary & sea salt crispbread
100g seeded crackers 100 grams seeded crackers
1 green apple, thickly sliced crossways 1 green apple, thickly sliced crossways
300g green grapes 300 grams green grapes
- Place hommus in a small serving bowl. Drizzle with oil and season with pepper. Place fetta on a small plate. Place chutney in a small bowl.
- Place hommus on a serving plate with radish and cucumber. Place brie, cheddar and pear on a medium serving board.
- Arrange red Leicester, fetta, Stilton, peach, cherries, basil, rosemary and chutney on a large serving board. Serve with grissini, crispbread, apple and grapes.