RECIPE

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.

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

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.

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