This is a great appetizer for a â€œtheme type of dinner partyâ€ that is very easy to assemble.Â The Brie selected is not as pungent as other types of Brie and was mild, but simply delicious!Â The Chaumes Soft-Ripened Cheese was a tad more pugent than the Brie with hints of a nuttiness and creamy butter.Â The blue was smoother than most blue cheese and creamy perfection!Â All the cheeses should sit at room temperature for about 30 minutes to enjoy the true flavor of the cheeses.Â Also this could be served as the cheese course after the main entrÃ©e.Â If you canâ€™t find these brands of cheeses use your favorite brands or a mix of your favorite French cheeses.Â A wonderful French smoked cheese I have tried is Smoked Rambol FumÃ© Cheese.Â Other nice options to serve with the plate are pears, quince and jams.
IngredientsÂ Â Â Â Â Â Â Â Â
1 wedge of Saint AndrÃ© Triple Cream Soft Brie Cheese or your favorite Brie cheese
1 wedge of Chaumes Soft-Ripened Cheese or choose a different type of French cheese
1 wedge of Saint AgurÂ® Blue Cheese or your favorite Blue Cheese
Champagne grapes or regular grapes
4 figs rinsed and quartered leave 2 whole for decorative purposes if desired
Baguette thinly sliced on a diagonal
Place cheeses onto serving platter and let sit at room temperature for about 30 minutes.Â Slice baguette on a diagonal, spray with Pam on both sides and lightly toast in a preheated oven at 375 degrees for about 8-10 minutes.Â Place in a basket and place near platter or add to the platter if choosing to use a larger platter. Add fruit, serve and enjoy!
Beverage choices will depend on if you are serving as an appetizer or a traditional French cheese plate served after the main course.Â I highly recommend the traditional method.Â Try a Chenin Blanc or Fume Blanc with the Brie.Â For the Chaumes Soft-Ripened Cheese try a Tawny port or a very mild light Chardonnay.Â For the blue, try a Ruby Port or a Merlot or Cabernet Sauvignon that is low in tannins.