Cheese And Crackers

Ingredients

• 4 ounces sharp cheddar cheese – cut into 0.25-inch thick slices
• 4 ounces soft-ripened brie cheese – cut into small wedges, rind left on
• 3 ounces crumbly blue cheese – cut or broken into bite-size pieces
• 40 pieces assorted plain crackers
• 20 pieces seeded whole-grain crackers
• 1 tablespoon unsalted butter – at cool room temperature, for rubbing on knife if needed
• 1 cup red seedless grapes – left on small stems, rinsed and dried (for serving)
• 1 cup green seedless grapes – left on small stems, rinsed and dried (for serving)
• 1 medium apple – cored and thinly sliced (for serving)
• 2 teaspoons honey – for drizzling (for serving, especially with blue cheese)
• 2 teaspoons whole grain mustard – for dipping (for serving, especially with cheddar)
• 0.5 cup roasted unsalted nuts – such as almonds or walnuts (for serving)

Instructions

1. Place the cheddar cheese on a cutting board and cut it into 0.25-inch thick slices, then stack and halve larger slices so they fit comfortably on the crackers.
2. Cut the brie into small wedges or chunks, leaving the rind on so each piece has a bit of rind and creamy center.
3. Cut or break the blue cheese into bite-size pieces, aiming for irregular chunks that can sit easily on a cracker without crumbling apart.
4. If any of the cheeses are very sticky or soft, lightly rub the blade of your knife with a small amount of the butter to help make cleaner cuts, wiping the knife between different cheeses.
5. Arrange the plain crackers in a loose fan or rows on a large platter or board, leaving space between sections for different cheeses.
6. Add the seeded whole-grain crackers in a separate section or interspersed with the plain crackers so guests can easily see the different options.
7. Place the sliced cheddar in a neat line or small piles next to one group of crackers, leaving enough space for people to grab individual pieces.
8. Arrange the brie wedges together in another area of the platter, slightly overlapping them so the creamy interior is visible.
9. Cluster the pieces of blue cheese in a small pile or shallow dish, keeping them contained so crumbs do not spread over the other cheeses.
10. Tuck the red and green grape clusters into open spaces around the cheeses and crackers, keeping them in small, easy-to-grab bunches.
11. Fan the thin apple slices in one or two small arcs on the platter, placing them near the cheddar and blue cheese so they can be paired easily.
12. Spoon the honey into a small bowl and set it on or near the platter, placing a small spoon beside it for drizzling over crackers and cheese.
13. Spoon the whole grain mustard into another small bowl and place it near the cheddar and whole-grain crackers, with a small knife or spoon for spreading.
14. Scatter the roasted nuts in small piles between the cheeses or place them in a small bowl on the platter, keeping them easy to reach without rolling.
15. Let the arranged cheese and crackers sit at cool room temperature for 20–30 minutes so the cheeses soften slightly and their flavors open up, then serve with small knives for each cheese and allow guests to assemble their own combinations.