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🍽️ Colorful Cheese and Meat Platter with Baked Cremeux and Honey Dip

825 kcal · 30 min · 4 servings

Ingredients

• Cremeux de Normandie 1 pc.
• Thyme, fresh 5 g
• Organic Lemon 1 pc.
• Manuka Honey 30 g
• Grapes, light 100 g
• Grapes, dark 100 g
• Salami whole 80 g
• Fine Cheese Platter - Simmental Cheese 70 g
• Fine Cheese Platter - Austrian Slice Cheese with Herbs 80 g
• Fine Cheese Platter - Bear Garlic Cheese 70 g
• Fine Cheese Platter - Orange Pepper Tart 80 g
• Serrano Ham 50 g
• Bresaola 50 g
• Smoked Trout 100 g
• Dill, fresh 10 g
• Cornichons 70 g
• Walnut Kernels 50 g
• Baguette 1 pc.

Instructions

1. 1. Turn on the oven and set it to 180 degrees Celsius with top and bottom heat.
2. 2. Take the Cremeux de Normandie and use a sharp knife to lightly score a diamond pattern into the top surface.
3. 3. Line a baking tray with baking paper and place the cheese on it.
4. 4. Place the tray in the preheated oven on the middle rack and bake the cheese for about 15 minutes.
5. 5. Thoroughly wash the fresh thyme sprigs under running water.
6. 6. Pluck a few small thyme leaves off the stems.
7. 7. Rinse the lemon under warm water.
8. 8. Cut the lemon into wedges or slices.
9. 9. Put the Manuka honey into a small pot or a heatproof bowl for a water bath.
10. 10. Gently warm the honey until it becomes liquid.
11. 11. Add the plucked thyme leaves and one lemon wedge to the liquid honey.
12. 12. Set the bowl aside to let the flavors infuse into the honey.
13. 13. Wash the grapes and let them drain well in a colander.
14. 14. Slice the salami into thin slices, as thick or thin as you prefer.
15. 15. Take a large serving platter or a wooden board.
16. 16. Arrange the cheese pieces, Serrano ham, Bresaola, and salami attractively on the board.
17. 17. Leave a free space in the center of the platter for the baked Cremeux.
18. 18. Place the smoked trout on a separate plate or a piece of baking paper.
19. 19. Garnish the fish with fresh dill sprigs and the remaining lemon wedges.
20. 20. Decorate the charcuterie board with cornichons, the grapes, and walnut kernels.
21. 21. Carefully take the baked Cremeux out of the oven.
22. 22. Place the warm cheese in the prepared center of the board.
23. 23. Remove the lemon wedge from the honey dip.
24. 24. Drizzle the hot Cremeux with the aromatic lemon-thyme Manuka honey.
25. 25. Serve the finished platter together with fresh baguette.
26. 26. Enjoy your meal!

Nutrition per serving

• kcal: 825
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 52 g