French custom calls for the fromage (cheese) course to be served just before dessert, but when displayed as an edible centerpiece, it might be hard for guests to resist having a nibble before then.
- Assorted cheeses *
- Dried apricots
- Almonds or other nuts
- Assorted crackers
- Honey (optional)
- Arrange cheeses on a cheese board or platter. If desired, label according to type. Fill in gaps between cheeses with grapes, dried apricots, almonds, and crackers.
- Serve with honey for drizzling, if desired.
- For best flavor, serve at room temperature.
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