Fresh Fruits and Dessert Cheeses
For a complete meal, serve with Trout Amandine, Steamed Asparagus and New Potatoes and Forest Spread and Pâté Platter with Sliced Baguette.
by Rachael Ray | on 11/13/07
Ingredients
- 1 pound seedless grapes (black, red, or green)
- 8 ounces triple-crème cheese, like Gourmandise with Kirsh or walnut, St. Andre or Camembert
- 2 Bosc pears, sliced
- 1 small box sweet whole wheat biscuits
Serves 4
Preparation
Place rinsed grapes and pears on a cutting board with your favorite dessert cheeses and sweet biscuits for a simple, elegant end to your meal. Ask for help from the cheese counter specialist in your market; they'll let you try your pick of cheeses.
