The Easy Appetizer Cheese Platter combines a selection of cheese, a drizzle of honey ginger balsamic glaze with Rosemary Pecans and Thyme-Roasted Walnuts.
Author: Rosemary Pecans adapted Real Simple & Thyme-Roasted Walnuts adapted from bon appetit
Ingredients
Cheese & Cracker Selection
wedge of aged Gouda
wedge of Delice de Bourgongneor another triple crème cheese
wedge of Cambozola
Cranberry Crispsor other crisp cracker with a hint of sweetness
La Panzanella Rosemary Artisan Crackers
Note - or select your own cheese and cracker combination
Glaze
1/3c.honey-ginger balsamic vinegaror other fruit flavored white balsamic vinegar
1/4choney
Rosemary Pecans
2tbsp.butter
2tsp.sugar
1/4tsp.or more, to taste cayenne pepper
3/4tspor more, to taste kosher salt
2c.pecan halves
2tsp.chopped fresh rosemary
Thyme-Roasted Walnuts
2c.walnut halves
1tbspolive oil
1tbsp.chopped fresh thyme
1/2tsp.or more, to taste kosher salt
Instructions
Cheese & Crackers
Let Delice de Bourgongne and Cambozola (or any soft cheeses) set at room temperature for 30 minutes before serving. Place Cambozola cheese on small plate and drizzle with glaze. Arrange all 3 cheeses and crackers on large platter and serve with nuts.
Glaze
Reduce honey-ginger balsamic vinegar (or other fruit-based white balsamic vinegar) to a syrup consistency, about 10-15 minutes on steady simmer. It should boil down to about 1 tbsp or so after being reduced. Let cool and combine with honey. Note - if glaze becomes too stiff to drizzle after cooling, warm at low power in microwave for a few seconds.
Rosemary Pecans
Heat oven to 375 degrees. Melt butter in a medium skillet over medium heat. Stir in the sugar, cayenne and salt. Add pecans and toss to coat.
Transfer pecans to a rimmed baking sheet in a single layer. Bake, stirring frequently, until toasted, about 10-12 minutes.
Add rosemary and toss to combine. Serve warm or at room temperature.
Thyme-Roasted Walnuts
Preheat oven to 350 degrees.Toss walnuts, oil, thyme and salt on rimmed baking sheet. Bake until walnuts are golden brown and fragrant, about 10-12 minutes. Serve warm or at room temperature.
Notes
Rosemary Pecans adapted from November 2007 Real Simple recipeThyme-Roasted Walnuts adapted from December 2015 bon appetit recipe