The Cheese Course

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North Americans often think of cheese as the pre-dinner appetizer, but for a very European ending to the meal, serve instead of dessert.

Tags: Intermediate, 30 mins, Appetizer & Hors d'Oeuvres, Desserts, Cheese, Rice & Grains, Baking
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 18  minutes
Total: 28  minutes

Additional Information


1 cup (250 mL) no name Pecan Halves
1 pkg (140 g) PC Soft Unripened Goat's Milk Cheese
6 oz (175 g) PC Splendido Parmigiano Reggiano
3 tbsp (45 mL) PC Splendido Balsamic Vinegar of Modena - Four Leaf
1 cup (250 mL) no name Whole Pitted Dates
1/2 PC French Baguette
1 pkg (142 g) PC 7 Grain Flatbread Crackers - Rosemary & Onion


  1. Preheat oven to 400°F (200°C).
  2. Place pecans on rimmed baking sheet. Bake in centre of oven for 6 to 8 minutes or until golden and fragrant. Set aside.
  3. Cut goat cheese crosswise into 8 slices. Arrange slices, slightly overlapping, on large serving platter or cheese plate. With knife, break Parmesan into bite-sized chunks; mound on platter with goat cheese. Drizzle cheeses with vinegar. Mound pecans and dates in two separate piles on platter.
  4. Serve with baguette and flatbreads. Garnish platter with grapes and pomegranate seeds, if desired.

Chef's Tips

Substitute your favourite fruit and nuts for the dates and pecans; try dried apricots and almonds, or dried figs and walnuts.

Use unflavoured dental floss to cut cold goat cheese neatly into slices.

Nutritional Information

Calories 390 Cal
Fat 20 g
Sodium 420 mg
Carbohydrate 38 g
Fibre 3 g
Protein 15 g