I love to scrounge my fridge for an emergency cheese plate, and I usually come up with something good, but this time I actually did a little research, as I was expecting some company and wanted to make it reeeaaaaalll niiiiice.
It's taken a life of eating to accustom myself to mixing sweet and savory but I'm finally there. I know I know - as a foodie I should be totally into it but I've always like to separate the two... besides, my dessert is typically wine, anyway.
Here's what I used for a happy hour cheese plate, moving into winter, and it'll be great for holiday parties.
Cheeses: Grand Cru reserve, Chevre. goat cheese with honey, and brie. Sopressata dry-cured salami, butter toasted pecans, smoked almonds, Grey Poupon stone ground mustard, fig preserves, plum preserves and quince paste.
Some crostini and almond-flax crackers.