Book Club Pairing Platter (Printable)

An elegant platter combining cheeses, fruits, nuts, and cured meats arranged in distinct sections with rosemary dividers.

# What You Need:

→ Section 1: To Pair with Chardonnay (White Wine)

01 - 3.5 oz triple-cream brie, sliced
02 - 3.5 oz Gruyère cheese, cubed
03 - 1 small bunch green grapes
04 - 1 crisp apple, sliced
05 - 1.75 oz Marcona almonds

→ Section 2: To Pair with Pinot Noir (Red Wine)

06 - 3.5 oz aged cheddar, cubed
07 - 3.5 oz smoked gouda, sliced
08 - 2.5 oz thinly sliced prosciutto
09 - 2.5 oz sliced salami
10 - 1 cup cherry tomatoes

→ Section 3: To Pair with Sparkling Wine or Rosé

11 - 3.5 oz herbed goat cheese, formed into a log
12 - 2.5 oz dried apricots
13 - 1.75 oz roasted pistachios
14 - ½ cup mixed olives
15 - 1 small cucumber, sliced

→ For Serving and Garnish

16 - 1 baguette, sliced
17 - 1 box assorted crackers
18 - 3–4 fresh rosemary sprigs (for dividers)
19 - Honey or fig jam (optional)

# Directions:

01 - Arrange a large serving platter or board and place rosemary sprigs to divide it into three distinct sections.
02 - Arrange the sliced brie, cubed Gruyère, green grapes, apple slices, and Marcona almonds in the first section.
03 - Place cubed aged cheddar, sliced smoked gouda, prosciutto, salami, and cherry tomatoes in the second section.
04 - Set the herbed goat cheese log, dried apricots, roasted pistachios, mixed olives, and cucumber slices in the third section.
05 - Fill remaining spaces on the platter with baguette slices and assorted crackers.
06 - Place small bowls of honey or fig jam on the platter if desired.
07 - Serve immediately, ensuring each section remains clearly separated by rosemary sprigs.

# Expert Advice:

01 -
  • It feels fancy and intentional, but honestly, it takes just 25 minutes and requires zero cooking—pure assembly magic
  • Your guests will feel seen when their favorite wine gets its own thoughtfully curated corner of the board
  • The rosemary dividers aren't just pretty; they actually make the platter smell like a Tuscan kitchen
  • It works for any gathering, from intimate book clubs to casual dinner parties, and adapts to whatever you have on hand
02 -
  • The moment you slice an apple is crucial—do it as close to serving time as possible, or toss the slices in a bit of lemon juice to prevent browning. I learned this the hard way when an apple-forward section turned sad halfway through an evening.
  • Temperature matters more than you'd think. Take your cheeses out of the fridge 15 minutes before arranging the board so they're soft enough to actually taste like themselves, not like cold blocks. This single change elevates everything.
  • Don't arrange the board hours ahead. The flavors are meant to be enjoyed fresh and alive. I used to prep everything in advance, and everything tasted muted and tired by the time guests arrived.
03 -
  • Use a large board—it forces you to give each element breathing room, which makes everything look and taste better. Crowded platters create crowded eating experiences.
  • Arrange dry elements first (nuts, dried fruit, cheese), then add anything that could get soggy (apple, cucumber, tomato) right before serving. This timing trick keeps textures pristine.
  • The rosemary isn't just decoration—pinch a frond as you arrange and let the scent remind you why you're doing this. That's the spirit of the platter right there.
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