Cheese plate | rooi rose
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Cheese plate

25/01/2016

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Treat someone special with a nice cheese platter in a box. Recipe by Food editor: Vickie de Beer and assistant: Jana van Sittert

Cheese plate

Serves: 40 biscuits Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Rosemary biscuits
  • 310 ml (1¼ c) flour
  • 125 ml (½ c) ground almonds or walnuts
  • 8 ml (½ e) rosemary, finely chopped
  • pinch of salt
  • 125 ml (½ c) butter, softened
  • 60 ml (¼ c) brown sugar
  • 60 ml (¼ c) sugar
  • 5 ml (1 t) vanilla
  • Handful dried figs, cut in half lengthwise
  • Cheese hearts(We used a heart cookie cutter to cut the cheese)
  • 50 g soft dried apricots
  • 15 ml (1 tbsp) sherry
  • 15 ml (1 tbsp) boiling water
  • 250 g (1 c) smooth cream cheese
  • 1 x 125g soft blue cheese such as Simonzola
  • 60 ml (¼ c) cream
  • 50 g (½ packet) whole almonds

Instructions

Rosemary biscuits

Preheat the oven to 150 ° C. Line a baking tray with baking paper that has been sprayed with nonstick spray.

1 Mix the flour, nuts, rosemary and salt.

2 Beat the butter, sugar and vanilla until light and fluffy. Add the flour mixture and mix until the dough forms. Cover with plastic wrap and place in the refrigerator for 30 minutes.

3 Roll the dough 5 mm thick on a lightly floured work surface. Cut different size cookies with cookie cutters.

4 Place on baking sheet and bake for 15-18 minutes. Cool on a wire rack.

5 Form hearts with the figs and display with the rosemary cookies and cheese hearts.

 

Cheese hearts

1 Mix the apricots, sherry and boiling water and let stand for 10 minutes.

2 Mix the cream cheese, blue cheese and cream together until smooth. Line a heart form or bowl with a capacity of 250 ml with a damp muslin cloth and spoon in half of the cheese mixture.

3 Drain the apricots, add the almonds and spoon onto the cheese mixture. Spoon the rest of the cheese mixture on top and set for at least an hour in the refrigerator.

4 Turn out on a clean plate.



Nicole Kemp

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