Can't face cooking dinner tonight? Assemble a grazing board and bake this cheese instead

It's ok if you feel like throwing your oven in the bin - just use it to make this molten Camembert first

Ring in the new year with melted cheese and picky bits. 

There is nothing more delicious than a giant platter of meat, cheese and salty things, says Aisling Murphy of The Tiny Turnip, a Cork-based company that delivers specially curated grazing boxes.

“The key is to provide your guests with something sweet, salty, spicy and something pickled to pair with all that cheesy, meaty goodness.”

We all love a good looking spread, and the trick is to fill it to the brim, says Murphy. “Don’t leave any empty spaces, and include as many different colours as possible.”

Grazing platter by Aisling Murphy. Picture Dan Linehan

Base yourself

A wooden cheese board always looks fabulous but don’t fret if you don’t have one at home. Use a chopping board, baking tray, or even a placemat.

Brie-lieve in the result

Depending on the size of your party, choose three different varieties of cheese. Provide your guests with a selection of cheese with different textures, flavours, and type of milk. We love the combination of Brie, blue, and Cheddar. A baked Camembert like the one on the next page is a stunning centrepiece to base your board around.

Snap happy

Just like the right selection of cheese is essential, so too is a selection of bread and crackers. Toasted sourdough is always good, and seeded crackers or breadsticks add texture.

Jamón to the party

Choose two to three varieties of meat or fish — we love salami, spiced beef pastrami, chorizo, cured ham, smoked salmon, or smoked chicken.

Don’t get in a pickle

Include about three dips to add different flavours to your board, such as hummus, pesto or a yoghurt dip. A spicy chutney, cucumber pickle, or olives are always a welcome addition. And don’t forget your honey: drizzle on your Brie or goat’s cheese for a flavour sensation.

Build a board

Slice all your cheese and salami into portions and cut each element into different shapes to add visual appeal.

Use lots of small bowls for your dips. This keeps things tidy and also gives a nice height to your board.

Place your dips down first, and then lay your cheese and charcuterie around the dips.

Choose fruit, veggies, and nuts that add either a sweet, salty or spicy note. Leave grapes and cherry tomatoes on the vine - it looks gorgeous.

Baked camembert with delicious things

Is there anything more welcoming than melting cheese with lots of delicious things to dip into it?

Servings

4

Preparation Time

 10 mins

Cooking Time

 25 mins

Total Time

 35 mins

Course

 Starter

Ingredients

• For the cheese:

• 1 best-quality camembert cheese, in wooden box

• 2 cloves garlic, peeled and sliced into thin slivers

• 2 sprigs of fresh rosemary

• Olive oil for drizzling

• Candied nuts:

• 50 mixed nuts

• 1 tbsp honey

• Sea salt

• Garlic toasts:

• 1 loaf of ciabatta

• 2 garlic cloves sliced in half

• Pastry and tapenade straws:

• 1 sheet of chilled puff pastry

• 4 tbsp olive tapenade

Method

1. To make the cheese, unwrap the camembert and cut slits across the top of the cheese.

2. Place the cheese back in its box and press the garlic slivers, and rosemary sprigs into it and drizzle with olive oil. Bake at 200°C for twenty minutes, take the lid off before serving with the suggested accompaniments below. 

3. For the candied nuts, toast the nuts in a dry pan until they begin to glisten and then drizzle in the honey. Sizzle for a moment before tipping out onto greaseproof paper too cook, sprinkling over flakes of sea salt.

4. To make garlic toasts, slice the ciabatta into twelve slices and place on an oven tray. Rub the cut side of the garlic over the bread and drizzle with olive oil. Bake in a preheated oven at 200°C for ten minutes or until crispy. The toasts will store in an airtight container for up to three days. 

5. For the tapenade straws, spread the tapenade over your puff pastry and slice into twelve even strips. As you place them on a baking sheet, twist the ends in opposite directions to give them a spiralled look. Bake at 200°C for 25 minutes, or until puffed and cooked through.