Ingredients
2 small pieces goat cheese (3-4 ounces each), fresh or aged, formed in logs or discs, coated in ash, herbs or plain
1 small wheel Camembert, Livarot or Pont-l'Eveque cheese (4 inches), available in the specialty cheese case at the grocery store
1/3 pound Gruyère or Comté cheese
1/2 pound slice of country-style pâté
1 jar cornichon or baby gherkin pickles, drained
Stone ground mustard
1/2 pound mild cooked ham or prosciutto cotto
1 package thin bread sticks
1/2 pound seedless red grapes, broken into small bunches
1 loaf French baguette, cut into pieces
Directions
Arrange cheeses and pâté on a cutting board or platter. Place cornichons and mustard in ramekins and add to board or platter. Wrap a slice of ham around each of several bread sticks and add to platter. Tuck in grapes among cheeses and ham-wrapped bread sticks. Add cut bread to the platter, soft cheese spreaders and a cheese knife and serve the board or platter by passing at the table.
