This is the perfect cheese plate Date Walnut and Blue Cheese – Pedro Ximinez Syrup
With all of the innovations in food you’d think that somebody else may have considered rethinking the cheese plate. Cheese needs to be free to hang out with other foods that love it, not just apples and crackers. I have as you may have noticed mentioned this before ( several times). Our cheese choices are expanding, the flavours are becoming more diverse as this happens. Cheese is being supplied in better condition ( mostly) and there are no shortage of adventurous diners. No more Kraft shelf stable…. except in Laos or Cambodia where refrigeration is a luxury.
The combination above is Forme d’Ambert with date and walnut toast cosying up to dates in Pedro Ximenez syrup. This blue cheese is very creamy and not too pungent but you could use any blue cheese you like. The secret to its success is a warm and crispy date roll and the sweet and sour taste of the dates.
A cheese plate can be as exciting as a sweet dessert.
- 250 gm chopped dates
- 220 gm brown sugar
- 60 gm butter
- 300 gm Self Raising Flour 2 cups
- 2 tsp baking powder
- 1/2 tsp baking soda
- 100 gm walnuts
- 1 egg lightly beaten
- 250 gm water 1 cup water
- 6 pcs dates
- 125 ml Jimenez sherry vinegar 12 year old sweetish and good quality
- 250 ml water 1 cup
- 150 gm sugar 3/4 cup
- 2 toasted walnuts per plate.
- I served mine with slices of forme d'ambert a creamy blue cheese from france
Nut roll tins are round tubes. If you cant find them use a loaf tin.
12 year old sherry vinegar
Here’s some other cheese inspiration