Book Club Pairing Platter (Printable)

Vibrant platter with cheeses, fruits, nuts, cured meats, and rosemary-scented sections for gatherings.

# What You'll Need:

→ Section 1: To Pair with Chardonnay (White Wine)

01 - 3.5 oz triple-cream brie, sliced
02 - 3.5 oz Gruyère cheese, cubed
03 - 1 small bunch green grapes
04 - 1 crisp apple, sliced
05 - 1.75 oz Marcona almonds

→ Section 2: To Pair with Pinot Noir (Red Wine)

06 - 3.5 oz aged cheddar, cubed
07 - 3.5 oz smoked gouda, sliced
08 - 2.5 oz thinly sliced prosciutto
09 - 2.5 oz sliced salami
10 - 1 cup cherry tomatoes

→ Section 3: To Pair with Sparkling Wine or Rosé

11 - 3.5 oz herbed goat cheese, formed into a log
12 - 2.5 oz dried apricots
13 - 1.75 oz roasted pistachios
14 - ½ cup mixed olives
15 - 1 small cucumber, sliced

→ For Serving and Garnish

16 - 1 baguette, sliced
17 - 1 box assorted crackers
18 - 3–4 fresh rosemary sprigs (for dividers)
19 - Honey or fig jam (optional)

# How To Make It:

01 - Arrange a large platter or board and position rosemary sprigs to divide it into three distinct sections.
02 - Place brie, Gruyère, green grapes, apple slices, and Marcona almonds in the first section.
03 - Arrange aged cheddar, smoked gouda, prosciutto, salami, and cherry tomatoes in the second section.
04 - Set herbed goat cheese, dried apricots, pistachios, olives, and cucumber slices in the third section.
05 - Fill remaining spaces on the platter with sliced baguette and assorted crackers.
06 - Include small bowls of honey or fig jam as desired.
07 - Present immediately, ensuring sections remain clearly separated by rosemary sprigs.

# Expert Advice:

01 -
  • It looks impossibly elegant but requires zero cooking—just thoughtful arranging and 25 minutes of your time
  • Each section is designed to pair beautifully with different wines, so your guests feel like they're at a wine bar, not just eating cheese
  • The rosemary dividers aren't just pretty; they actually fill the air with a warm, welcoming aroma that makes people linger around the board
  • It's vegetarian-friendly without feeling like an afterthought, and you can easily customize based on what your guests actually enjoy
02 -
  • Arrangement matters more than perfection—I learned this when my first platter wasn't symmetrical and somehow turned out better because it looked alive, not sterile
  • Slice hard items like apple and baguette as close to serving time as possible; they brown and dry out faster than you'd think
  • The rosemary isn't decoration; it's actually separating the flavors so the cured meats don't overpower the delicate whites. Position them strategically.
  • Quality matters most with the proteins—buy the good prosciutto and salami, even if you're stretching the budget elsewhere
  • This platter actually improves in presence as you eat it—as spaces clear, remaining items look more abundant and inviting, so don't worry about it looking too full
03 -
  • Use an actual wooden board or large platter—the weight and presence matter, and it's an investment in your entertaining future
  • Arrange from the center outward; it helps you maintain balance and ensures nothing gets forgotten in the corners
  • Cut cheeses in different shapes—some cubed, some sliced—so they're visually distinct and easy to grab
  • The rosemary sprigs release more aroma if you gently brush them with your hand as you arrange; it wakes them up
  • Keep a small damp cloth nearby while arranging; apple slices on your fingers help you stay fresh and your energy stays light
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