I know that this isn’t technically a “recipe” in the cookbook, but I tried to mimic the cheese platter on pages 64-67. She provided a lot of information that really help me out it all together. For cheeses I used brie, havarti with dill, aged gouda, and taleggio; it seemed like a nice blend of hard and soft cheeses . On the platter I put out grapes, Mediterranean dipping oil, ciabatta bread, prosciutto, and Kalamata olives.
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