Our rules for a cheeseboard are as follows: something crunchy, something salty, something rich and something sweet.
Warm spiced nuts are the best crunchy thing on a cheeseboard, and we included a quick recipe below for our favorite version. As for something salty, it has to be olives. Lemon cured green olives are great here. As for something rich, sun-dried tomatoes are my choice. Make sure you buy the ones packed in oil. And finally, something sweet is dried fruit: figs, apricots, and raisins are great choices here.
Don’t forget the crackers!
1 7-ounce block Kerrygold Dubliner cheese
1 7-ounce block Kerrygold Skellig cheese
1 batch spiced almonds (recipe below)
1 handful green olives with preserved lemons
1 small jar of sun-dried tomatoes in olive oil
1 handful dried figs (or your favorite dried, chewy fruit)
1 type of crackers (plain water crackers)
Spiced Warm Almonds
This recipe is adapted from the Greens Restaurant Cookbook by Annie Somerville
1 cup raw whole almonds
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
pinch of cayenne (or two or three!)
1 teaspoon olive oil
First, chop some of the cheese into cubes, but leave the rest whole for the cheeseboard. Place them on the cheeseboard at opposite ends.
For the Spiced Warm Almonds, preheat the oven to 350. In a medium bowl, combine the almonds, spices and oil. Toss well. Toast for 10 minutes, and serve warm.
Arrange the rest of the accompaniments between the cheese, adding crackers to serve.