We decided to have a fruit & cheese platter for dinner tonight, instead of cooking......here's what I came up with:
*brie (ile de France brand double-cream brie) *"Roaring Twenties Style Bleu Cheese" *parrano *fresh mozzarella *sliced baguette, 1-2 spread with herbed olive oil and the other half spread with pesto, run under the broiler to crisp them up *sun-dried tomatoes *roasted red peppers *roasted garlic *celery *apple slices *pear slices * red and green grapes *toasted hazelniuts *toasted walnuts *honey mustard
I think I'm going to have to do this more often!!! YUM!
The only question I had was with the bleu cheese. it was a kind i've never had, and I didn't like it. The white part was fine but the blue veins were strangely gritty. It semmed like maybe they added something to the fresh cheese to make it vein blue, and maybe it didn't take right? It was gritty, like fine crystals of sand all through the bllue veins, and they were discolored, a muddy brown. The flavor of the cheese was good but the consistency was awful. Has anyone heard of this happening in blue cheese? I'm used to either a mooth, creamy texture or a crumbly texture, but either wayt it's usually consistent. This was not. The blue parts were definitely WEIRD.
