How to: Make a Perfect Cheese Plate

Since it’s one of my favorite foods (duh), I figured we should do a little round up of some great cheese plates. There are certain things that make a great cheese plate in my opinion, and it goes beyond the cheese selection. So here’s what I think a cheese plate needs to have:

Cheese Plate Essentials:

• 2 or more cheese with a variety of sharpness and hardness. So not all stinky cheese, and not all mild. And not all brie, and not all parmesan. Mix it up, people are particular about their cheese.
• Fruit(s) that pair well with cheese. I like berries, figs, and apples. (Apples can double as a cracker).
• More than one type of cracker. Gluten free is a safe bet now as well. And I like nutty/seedy crackers.
• Compote of some sort. I like pepper jelly and cream cheese (who doesn’t). It’s a nice “wildcard” on the cheese plate.
• I like to throw in some other wildcards, like olives or cornichons. Ooh, or pickled anything (okra is great). It’s a nice tidbit to nibble on in addition to cheese.
• Nuts. A great addition for folks who don’t want carbs (crackers), and maybe for people who don’t even want cheese. Plus it’s a great CRUNCH factor.

So I’ll start with this pretty one that I made for ladies night a few weeks ago. All the essentials. Yum.

And here’s another lovely cheese plate via The Party Dress. Is that mozzarella on the bottom right? What is that? I WANT IT.

Moving on to another lovely cheese plate, via Honestly YUM. Being a vegetarian, I’m a fan of meat on another plate, just so there is no touching of the meat to the cheese, but I’d probably still eat all the cheese surrounding the meat. Who am I kidding.

Any other cheese plate tips to share? Let me know in the comments!

 

 

Indian-Spiced Pizza

David and I have debated for a while now opening a pizza food truck. Our friend Brent said he’d buy and drive the truck, as long as he didn’t have to cook or do anything stressful. Both David and I have really enjoyed making up pizza recipes or making weird/awesome combinations of pizza ingredients that, thus far, have ended up turning out really well.

So for my go-to pizza recipe, this is what I like.

Beans Indian Spiced Pizza

• 1/2 dough ball (we get the pre-made dough from Earthfare/Publix)
• 2 tsp. Garam Masala (I’ve got a homemade mixture from The Grit Cookbook)
• 2 TBSP. Goat Cheese
• 2 TBSP. Parmesan Cheese (either of these can be subbed for whatever cheese you like on your pizza): I prefer a sharp/salty cheese
• 1 TBSP. Olive Oil
• Salt and Pepper to taste
• Handful of Arugula
• 2 tsp. Balsamic Vinegar

Directions:

1. Preheat oven to 475-500 degrees (really hot)

2. Stretch out dough ball as much as you can. I cook mine on a cookie sheet because I don’t want it too crispy. You can use a pizza stone/pizza pan for crispier “thin-crust” style.

3. Olive Oil the cookie-sheet, and flip the dough over a few times so it gets coated in oil.

4. Salt and Pepper the dough

5. Add Garam Masala

6. Add Cheese

7. Add to oven and cook for 10 minutes.

8. Halfway through, add arugula and balsamic.

9. Cook for 10 more minutes.

10. To get that extra crispy crust, BROIL for about 2 minutes. Make sure you set a timer! Don’t wanna burn it!

And VOILA!

If you like spicy and crispy, but still doughy crust, you have to make this pizza and let me know how it turns out!

Also, if you missed my Friday post, please check it out and go vote for my nightstand in Emily Henderson’s Contest (OR click below)! I have one week left!