© Reed Davis
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Serves : 8

Chef Sascha Lyon likes to serve an assortment of at least 5 cheeses with a range of textures. Fast Hors d'Oeuvres

How to Make It

Step

Arrange the cheeses on a large platter with the bread slices. Serve.

Suggested Pairing

Because dessert includes both cheese and chocolate, it takes a rich, almost syrupy wine, such as Cockburn Ten-Year-Old Tawny Port, to deal with the creaminess of the cheeses and match the sweetness of the Deep Chocolate Sour Cream Pound Cake. If you're looking for a really special dessert wine, try the Mas Amiel Ten-Year-Old Maury, Alexander Adlgasser's favorite.

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