French bistro elegance platter (Printable View)

An elegant French platter with artisan breads, a selection of cheeses, and fresh figs for a minimalist indulgence.

# What You Need:

→ Bread

01 - 2 long fresh French baguettes

→ Cheese

02 - 5.3 oz Brie cheese, sliced and fanned
03 - 5.3 oz Comté cheese, sliced and fanned
04 - 3.5 oz Chèvre (goat cheese), sliced

→ Accompaniments

05 - 12 fresh figs or grapes
06 - 3.5 tbsp unsalted butter, softened
07 - 2 tbsp high-quality honey
08 - 1 tbsp whole grain Dijon mustard
09 - Flaky sea salt, to taste
10 - Freshly ground black pepper, to taste

# How To Make It:

01 - Cut the baguettes diagonally into thin, even slices and arrange along the edge of a large platter, leaving space between each slice.
02 - Fan the Brie, Comté, and Chèvre slices separately in neat, overlapping rows to create visual appeal, positioning them to maximize open space on the platter.
03 - Place small clusters of figs or grapes beside the cheeses, maintaining a minimalist and elegant presentation.
04 - Place the softened butter, honey, and Dijon mustard in small ramekins or directly in artful dollops on the platter.
05 - Lightly sprinkle flaky sea salt and freshly ground black pepper over the cheese, according to taste.
06 - Present immediately, inviting guests to assemble their own refined bites.

# Expert Tips:

01 -
  • It looks restaurant-worthy but takes just fifteen minutes—the kind of magic that makes you feel like a culinary artist without the stress
  • Every element is a vehicle for real conversation; there's something about building your own bites that brings people together
  • You can make it with ingredients from any neighborhood market, yet it tastes like a splurge to Parisienne
02 -
  • Room temperature is everything. Cheese straight from the fridge tastes muted and dense. Let everything sit on the counter for at least thirty minutes before serving so the flavors can breathe and reveal themselves fully.
  • A dull knife will shred your cheese and squash your bread. Sharpen your knives before you start. A good blade glides through, leaving clean edges that feel and taste better.
03 -
  • If you have access to a good fromagerie or cheese shop, ask them for advice on ripeness. A cheesemonger who knows their craft can make or break this dish by helping you choose cheeses at their peak.
  • Add a small bunch of fresh thyme or rosemary laid casually on the board just before serving. It adds an aromatic layer that lifts everything around it, and your kitchen will smell like a Parisian apartment.
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