When considering a tea party or maybe just a tea for one, consider skipping the pettifors and making a fruit and cheese plate instead. The fruit and cheese plate is not just for wine. With an abundance of wonderful quality teas that hit different notes on your palate embracing a wide variety of flavor profiles, tea can be treated like wine. I should say wine can be treated like tea. Quality teas, quality cheese and fresh fruit, what better way to embrace the wonderful work these agricultural artisans do.
2 granny smith apples
1 large Asian pear
1 pkg. fresh raspberries
3 kiwis ripe but not soft
1 pkg. pomegranate seeds
1 4oz pkg. soft ripened brie/breakfast brie
4-6 oz Parmigiano-Reggiano cheese
4oz creamy sharp white cheddar cheese
8oz pkg. mascarpone cheese
1 jar of honey
The only baking you need to do is to make the parmesan crisps other than that you’re home free. On a parchment or silpad lined baking sheet place small rounds of shredded parmesan cheese about 2 inches in diameter. Bake at 350° for 10 minutes.
Asian pear and apple brie sandwiches
Mascarpone filled raspberries
Pomegranate topped parmesan crisps
Shredded cheddar topped kiwi slices
Cut the pear and apples into slices and toss in lemon juice. Lay them on a paper towel to dry. Cut the brie into slices and place between two slices of either pear or apple. Using a piping bag or a zip top bag with the corner cut off pipe the room temperature mascarpone cheese into the open center of the raspberry. Sprinkle some pomegranate seeds on top of the parmesan crisp. Peal kiwi then cut into ¼ inch thick slices. Grate the cheddar cheese over the top. Place the honey with a tea spoon on the plate and let your guests know to drizzle each pairing with honey. Don’t put on the honey ahead of time because it will just make a sticky mess.
This serves 4-6 people.
Keep in mind any of the pairing can be changed to suit your taste. In addition Cheese can vary greatly in flavor so make sure these parings work with the cheese you purchase.
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