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Artisanal French Cheese Plate with Fig Jam and Honey inspired by The Hungry I
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Inspired by The Hungry I

Artisanal French Cheese Plate with Fig Jam and Honey

Appetizer Vegetarian Gluten-free
This carefully curated cheese plate showcases a selection of fine French cheeses at various stages of ripeness and intensity. The accompaniments of fig jam, honey, nuts, and fresh and dried fruits create opportunities for diverse flavor combinations. Served with sliced baguette and crackers, this elegant appetizer invites leisurely grazing and conversation, exemplifying the French tradition of serving cheese as a prelude to dessert or as a sophisticated starter.
Prep Time 20 mins
Cook Time 0 mins
Inactive Time 60 mins
Total Time 80 mins
Servings 6

Ingredients

  • 8 oz Brie or Camembert (Room temperature)
  • 6 oz Comté or Gruyère (Aged, cut into thin slices or small cubes)
  • 4 oz Roquefort or Bleu d'Auvergne (Room temperature)
  • 4 oz Chèvre (Fresh goat cheese log)
  • 1/4 cup Fig jam
  • 2 tbsp Honey (Preferably lavender or wildflower)
  • 4 whole Fresh figs (Quartered, or other seasonal fruit)
  • 1 cup Red grapes (Small bunch)
  • 1/4 cup Dried apricots
  • 1/3 cup Walnuts (Lightly toasted)
  • 1 whole Fresh baguette (Sliced)
  • 8 oz Crackers (Assorted, including gluten-free options)
  • 4 sprigs Fresh herbs (Such as rosemary or thyme, for garnish)

Tools You'll Need

  • Large wooden board, slate, or marble cheese platter
  • Small ramekins or bowls for condiments
  • Cheese knives (different styles for different textures)
  • Small serving spoons
  • Skillet for toasting nuts

Chef's Tip

Remove the cheeses from refrigeration at least one hour before serving to allow them to come to room temperature, which significantly enhances their flavors and textures. Arrange from mildest to strongest to guide your guests through a progression of flavors.

Instructions

  1. Remove cheeses from refrigerator at least 1 hour before serving to come to room temperature.
  2. Lightly toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Let cool.
  3. Wash and prepare fruits: quarter figs, separate grapes into small clusters.
  4. Warm fig jam slightly to make it more spreadable.
  5. Slice baguette into 1/4-inch rounds and arrange on a serving board or platter.
  6. Arrange crackers, including gluten-free options if needed, in a separate section.
  7. Place cheeses on the board with space between them. For visual appeal, keep Brie/Camembert whole, slice or cube the Comté/Gruyère, leave Roquefort/Bleu in a wedge, and place the chèvre log intact or sliced into rounds.
  8. Place small bowls or ramekins with fig jam and honey on the board.
  9. Arrange fresh fruits, dried apricots, and toasted walnuts in clusters around the cheeses.
  10. Add sprigs of fresh herbs as garnish.
  11. Provide small cheese knives for each type of cheese.

Plating

Arrange the elements on a large wooden board, slate, or marble cheese board. Create visual interest by placing the cheeses at different points with accompaniments clustered between them. Place the fig jam and honey in small ramekins with serving spoons. Tuck herb sprigs between items for color and aroma. Provide cheese knives appropriate to each cheese type.

Storage & Reheating

Leftover cheeses should be wrapped individually in cheese paper or waxed paper, then loosely in plastic wrap, and refrigerated. Consume soft cheeses within 3-4 days and harder cheeses within 1-2 weeks. Bring to room temperature before serving again. Leftover accompaniments should be stored separately according to their specific requirements.

About This Recipe

This Artisanal French Cheese Plate is inspired by the cheese service that was a highlight at The Hungry I in Boston's Beacon Hill. A thoughtfully curated selection of fine French cheeses with classic accompaniments celebrates the French tradition of cheese appreciation. This adaptation for the home allows for flexibility in cheese selection while maintaining the elegant presentation and flavor pairings that make a cheese course special.

How did it turn out?

We'd love to hear about your experience making this recipe!