Thursday, August 18, 2011


This is more of a reminder than a recipe. When I was traveling in Italy, and when I would eat somewhere "nice" (i.e. typically a bit more expensive, with multiple courses) I was more than once served something like this.

In Italy, cheese was typically served after the main (meat) course and salad, right before the dolce, dessert. The cheese was most likely to be fontina, pecorino, some type of romano, or another local variety; the fruit always a stone/pit fruit (nectarine, peach, plum) -- though that could have been simply because of what was/wasn't in season at the time I was there; and honey for drizzling...often a locally made variety.

I served a cheese, fruit & honey plate recently to a group of girlfriends who came over for the evening -- not for dinner, just for cheese & wine, and later on...dessert. Simple to prepare, but a bit more upscale than your typical cheese and crackers. :)

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