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Sylvia Fountaine
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Appetizer
Servings 4 to 6 servings


  • 1 - 1½ lbs cheese 3-5 varieties - one blue veined, one creamy brie, one aged, one "tame"
  • 2 or more kinds of seasonal fruits - persimmons pear, apple, figs, pomegranate, blood oranges,
  • 1 cup olives- try castlevetranos
  • 1 cup toasted or spiced nuts- try marcona almonds Coupons
  • ½ cup honey or jam or preserves
  • fresh rosemary sage or thyme sprigs
  • Crackers or bread

Honey Roasted Quince

  • 4 quince
  • 1 tablespoon oil
  • 3 tablespoons honey
  • ¼ cup crushed toasted hazelnuts


To make Honey Roasted Quince:

  • Preheat oven to 400 F
  • Slice quince into ¼ inch thick wedges (no need to peel) and toss with oil. Spread out on a parchment lined baking sheet. Sprinkle with a pinch of salt and pepper and place in the oven for 30 minutes, stirring once, halfway through. After 30 minutes, drizzle with honey, stir, and return to the oven for 10 more minutes, turning the heat off. Place in a bowl and top with crushed toasted hazelnuts. Place on the cheese board.
  • To assemble Cheese Board-
  • Gather a few bowls, one large cutting board or several small ones- you can also layer these. Arrange bowls on or around cutting boards, and fill with nuts, honey, preserves, olives, roasted quince. Arrange cheeses. Tuck in cut fruit in the gaps and add sprigs of fresh herbs or surround the boards with colorful fall leaves. Add crackers and utensils. Play around and have fun- it's kind of like decorating.