Sophie Wyburd’s Grazing Platter: The Classic Meat-and-Cheese Fest One
If you're hosting a gathering or dinner party, a beautifully-presented grazing board is the ultimate time and fuss-saver. Follow Sophie Wyburd's guide to putting together the ultimate meat and cheese board, complete with fresh fruit and bread.
From the book
Tucking In
100 recipes for unapologetic everyday comfort food.
Everything from laid-back traybakes for reduced washing-up to moreish pasta dishes,
For busy home cooks and foodies who want simple, hearty recipes.
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Introduction
Sometimes, you have arranged to get people around to yours, and you just cannot be bothered to cook anything, or perhaps you were so late leaving the office that you quite frankly don’t have the time. This happens to all of us. On these occasions, it is totally acceptable to buy a bunch of things in the supermarket, and arrange them nicely on a plate. Your friends will be so blown away by your aesthetically pleasing display that they will not care that you didn’t turn on the oven. This is the ultimate British spread of ‘picky bits’, and everyone loves picky bits. These three platters are not ‘recipes’, but guidelines for which bits I think work nicely together. Mix and match to your heart’s content, of course.
Ingredients
| 200g | saucisson |
| 200g | Comté cheese |
| 8 | ripe figs |
| Punnet of | green grapes |
| Jar of (about 350g) | pickled chillies |
| Jar of (about 340g) | cornichons |
| 1 | really ripe soft cheese (Époisses, Pié d’Angloys, or Langres would be great here) |
| 1 | baguette |
| 100g | butter |
Method
Slice your saucisson into little rounds, cut your Comté into 2mm triangular slices, and halve your figs. Using scissors, snip the grapes into little clusters. Drain your chillies and cornichons from their juices.
Get your chosen serving platter or board, and place your ripe soft cheese off-centre. Place your saucisson in a bowl and pop this on the opposite side. Slice the baguette into pieces, and place these in a serving bowl, or directly onto the board. Cluster your Comté slices on the board, as well as your grapes. Dot your figs, chillies and cornichons around the board to fill any gaps.
Serve up your grazing platter with lots of knives, with the butter and baguette on the side.
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