Cheese Board 'Journey through Europe' with Homemade Fig Jam and Nuts in Honey - photo 1
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Cheese Board 'Journey through Europe' with Homemade Fig Jam and Nuts in Honey

Appetizers Dishes for Special Occasions New Year's Eve 75 min Medium 3 wyświetleń ~150.15 PLN - (0)
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Description

This cheese board is not just a snack, but a true culinary journey through the most interesting flavors of Europe. It pays tribute to the artisanal cheese-making tradition, combining classics from France, Italy, and Spain with a distinctive Polish touch. The heart of the composition consists of four carefully selected cheeses with varied textures and flavor profiles: creamy and mild Brie, intense and spicy Gorgonzola, nutty and hard Manchego, and smoky, grilled Oscypek. The whole is complemented by signature additions – a velvety, sweet-savory fig jam with hints of red wine and thyme, and crunchy walnuts in aromatic rosemary honey. Served with fresh fruits and crispy bread, the board becomes the centerpiece of any gathering, delighting not only with its taste but also with its spectacular appearance. Perfect for a wine evening, an elegant party, or as an exquisite dinner.

Ingredients (19)

Servings:
4
  • Brie de Meaux cheese 150 g
  • Gorgonzola dolce cheese 150 g
  • Manchego cheese 150 g
  • Oscypek 1 szt.
  • Fresh figs 6 szt.
  • Dry red wine 100 ml
  • Balsamic vinegar 30 ml
  • Brown sugar 36 g
  • Fresh thyme 4 g
  • Walnuts 100 g
  • wildflower honey 60 g
  • Fresh rosemary 2 g
  • Sea salt 1 g
  • Red grapes 300 g
  • Pear 1 szt.
  • French baguette 1 szt.
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Parma ham 80 g
  • Kalamata olives 100 g
💰 Szacowany koszt dania: ~150.15 PLN (37.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Homemade Fig Jam

1

Start by preparing the jam. Wash the figs thoroughly under cold running water and gently dry them with a paper towel. Using a sharp knife, trim off the tough ends with the stems. Then, cut each fig into 4 or 6 smaller pieces, depending on their size. Transfer the chopped figs to a small pot with a thick bottom.

Ingredients: Fresh figs
Use a small vegetable knife (known as a 'vegetable peeler') for precision. A pot with a thick bottom is key to prevent the jam from burning.
2

In the pot with figs, add brown sugar, pour in red wine and balsamic vinegar. Add whole sprigs of thyme, a pinch of salt, and freshly ground pepper. Using a wooden spoon, gently mix all the ingredients so that the sugar begins to dissolve and the figs are coated with the liquid.

Ingredients: Dry red wine, Balsamic vinegar, Brown sugar, Fresh thyme, Sea salt, Pieprz czarny świeżo mielony
A wooden spoon is better than a metal one because it does not react with the acids from wine and vinegar. Stir gently to avoid completely mashing the figs at this stage.
3

Place a pot over medium heat and bring the mixture to a boil. Once it starts bubbling, reduce the heat to the minimum so that the jam only gently simmers. Cook uncovered for about 25-30 minutes, stirring every few minutes to prevent sticking. The jam is ready when the figs break down and the mixture clearly thickens, taking on a syrup-like consistency. Once thickened, remove the pot from the heat, take out the thyme sprigs, and let the jam cool completely. Remember that it will thicken even more as it cools.

Readiness test: place a small drop of jam on a cold plate and put it in the fridge for a minute. If it doesn't run when tilted, it's ready. Don't cook too long, as it will become hard like caramel.

Nuts in Honey

4

While the jam is cooking, prepare the nuts. In a small, dry skillet (without oil), toast the walnuts over medium heat for 3-4 minutes. Stir them frequently or shake the skillet until they become lightly golden and start to smell fragrant. Be careful not to burn them, as they will become bitter.

Ingredients: Walnuts
Use a non-stick pan. Toasting brings out the depth of flavor in the nuts and makes them crunchier. Be vigilant, as the nuts can burn in just a few seconds.
5

When the nuts are toasted, reduce the heat to low. Pour honey into the pan, add the needles from one sprig of rosemary and a small pinch of salt. Heat, stirring constantly, for about 1-2 minutes, until the honey becomes liquid and starts to gently bubble, and all the nuts are coated in a sticky glaze. Remove the pan from the heat and transfer the nuts to a small bowl to cool.

Ingredients: wildflower honey, Fresh rosemary, Sea salt
To easily remove rosemary needles, run your fingers along the branch 'against the grain'. Do not overheat the honey, as it will lose its valuable properties and may become bitter.

Preparation of Cheeses and Additions

6

Take all the cheeses out of the fridge about 30-60 minutes before serving. Cheeses at room temperature release their full flavor and aroma. During this time, wash the grapes and pear thoroughly. Slice the pear into thin slices just before placing it on the board to prevent it from browning. Cut the baguette into slices about 1.5 cm thick.

Ingredients: Brie de Meaux cheese, Gorgonzola dolce cheese, Manchego cheese, Oscypek, Red grapes, Pear, French baguette
To prevent the pear from browning, you can drizzle a few drops of lemon juice on its slices. If you want to serve the baguette warm, you can toast the slices in a toaster or on a dry skillet.
7

Prepare the Oscypek for serving. Heat a grill pan or a regular non-stick pan over medium heat. Cut the Oscypek into slices about 1 cm thick. Fry the slices without adding any fat for about 1-2 minutes on each side, until the cheese is heated through, slightly soft in the middle, and has golden grill marks on its surface.

Ingredients: Oscypek
Do not fry the Oscypek for too long, as it may become rubbery. It should only be warmed and lightly browned. This is a key step that enhances its texture and flavor.

Cheese Board Composition

8

Choose a large wooden board, a stone slab, or a platter. Start by placing the largest elements that will serve as the 'anchors' of the composition. Transfer the cooled fig jam and honeyed nuts into small, decorative bowls and place them on the board, preferably on opposite sides, to visually balance the whole arrangement.

Use a board measuring at least 30x40 cm to have enough space. A variety of dishes (e.g. ceramic bowls, small jars) will add charm to the composition.
9

Now arrange the cheeses, leaving some space between them. Keep the Brie in one large piece (in the shape of a wedge). You can gently crumble the Gorgonzola into smaller, irregular pieces or also leave it in a wedge. Cut the hard Manchego cheese into thin triangles or sticks. Place the warm slices of grilled Oscypek in one spot, for example, in a fan shape. It’s a good idea to add a separate knife for each cheese.

Ingredients: Brie de Meaux cheese, Gorgonzola dolce cheese, Manchego cheese, Oscypek
Different ways of cutting cheeses not only make eating easier but also add visual appeal to the cheese board. Keeping spaces between the cheeses prevents their intense aromas from mixing.
10

Start filling in the empty spaces. Arrange 'rivers' of crackers and slices of baguette, creating wavy lines. If you're using prosciutto, form a loose 'rose' from each slice and place them in several spots. Next, add the fruits – arrange a bunch of grapes in one larger cluster, and fan out the slices of pear next to the blue cheese. Finally, fill in the smallest gaps with olives, if you're using them. Your board is ready to serve!

Ingredients: Red grapes, Pear, French baguette, Parma ham, Kalamata olives
The key to a beautiful board is abundance and the absence of empty spaces. Layer the ingredients and arrange them at different angles. Don't be afraid to get creative – the composition should look casual and appetizing.

Fun Fact

💡

Manchego cheese, produced in the La Mancha region of Spain, can only be legally made from the milk of Manchega sheep. The characteristic zigzag pattern on its rind is a remnant of the traditional molds made from esparto grass, in which the cheese was originally pressed.

Best for

Wieczór z przyjaciółmi Eleganckie przyjęcie Randka we dwoje Degustacja win

Tips

🍽️ Serving

Serve a board with selected wines: a white wine with good acidity (e.g., Sauvignon Blanc) pairs well with Brie and Manchego, a sweet wine (e.g., Porto or Sauternes) is perfect for Gorgonzola, and grilled Oscypek goes great with a light red wine or beer. Provide guests with small plates and separate knives for each type of cheese to prevent flavors from mixing. Serve fig jam especially with Oscypek and blue cheeses.

🥡 Storage

If you have leftover cheese, wrap each piece separately in baking paper or special cheese paper (avoid plastic wrap, which doesn't allow the cheese to 'breathe'). Store them in the warmest part of the refrigerator (e.g., in the vegetable drawer). Keep the jam and nuts in tightly sealed jars in the fridge for up to 2 weeks.

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