Herbstliche Platte zum Teilen mit Feigen, Nüssen und Käse

Zutaten

• 150 g aged cheese
• 1 whole brie (approx. 250 g)
• 100 g blue cheese
• 4 fresh figs
• 150 g blue grapes
• 80 g walnuts
• 60 g pecans
• 1 baguette
• 3 tbsp honey
• 2 tbsp olive oil
• 100 g olives (mixed)
• 1 jar fig jam or autumn chutney
• Fresh thyme and rosemary, to taste
• Pinch of coarse sea salt
• A few slices of cured sausage or salami (optional)

Zubereitung

1. 1

   Cut the aged cheese and the brie into bite-sized pieces or slices. Let the brie come to room temperature so it’s nice and soft and spreadable.Cut the figs in half and place them in a small pan over medium heat. Add one tablespoon of honey and cook them 2 to 3 minutes until they lightly caramelize. Remove from the heat and let cool.Toast the walnuts and pecans in a dry frying pan over medium heat for 2 minutes. Shake the pan regularly so they don’t burn. Remove from the heat and let cool.Slice the baguette into pieces about 1 cm thick. Brush them lightly with olive oil and toast them in a grill pan or in the oven at 200°C for 5 to 7 minutes until crispy.Place the sliced cheeses on the board first and spread them out. Fill the open spaces with the figs, grapes, nuts and the toasted bread slices.Add small bowls with olives, fig jam or chutney and the remaining honey. Scatter some fresh sprigs of thyme and rosemary over the board for a pretty autumn look.Bring the board to the table, pour the wines or apple cider and enjoy together.