How to Arrange a Cheese Platter
All you need is to follow the cheesemonger's rule: something old, something new, something stinky, and something blue.
Chhundo and Goat Cheese Crostini
Chhundo, a pickled marmalade-like condiment that’s tangy and sticky-sweet, with light heat and fragrance from Kashmiri chile powder, tops these goat cheese crostini, which blogger and cookbook author Hetal Vasavada serves at her Diwali celebration. Green mangoes are essential for this recipe—seek out large mangoes with light green skin and crisp white flesh.
Hash Brown Chaat
Sweet, spiced apple butter chutney and an herbaceous green chutney, crunchy toppings, and plenty of spices and herbs make this potato-based snack, which blogger and cookbook author Hetal Vasavada serves at her Diwali celebration, a riot of texture and flavors that is so essential to chaat (a category of Indian cuisine that roughly means “snacks”). Don’t skip out on the black salt, which adds distinct funkiness to the dish. Save leftover green chutney to top scrambled eggs, tacos, or grilled chicken.
Crudité Platter with Pimiento Cheese and Shiro-Miso Dip
Roasted Delicata squash, crisp raw vegetables, and two crowd-pleasing dips make this appetizer as beautiful as it is delicious. A citrus-spiked miso dip is a refreshingly light complement to the crudités, while a classic pimiento cheese is tangy, creamy, and satisfying. If you can’t find earthy, umami-rich black garlic molasses, balsamic glaze makes a great substitute.
If you’re looking for a new guacamole recipe to try, you’ve come to the right place. We’ve gathered 14 different variations in this roundup, including Richard Sandoval’s chunky guacamole, “Grilled Rockamole” from Rocky Barnette, and Enrique Olvera’s spicy pea guacamole, too. Read on to find out how to make them.
Warm Crab Dip with Fresh Herbs
This creamy, crowd-pleasing recipe is one of the most delicious things you can do with fresh crab. A base of caramelized shallots, cream cheese, mustard, and chives is topped with a golden breadcrumb crust. Bake the dip in a gratin dish to serve family style with toasted baguette slices or pita wedges, or divide among ramekins for an elegant first course.