Thanksgiving 2016 is in the books, and it was a great one. We have much to be thankful for, especially in a world where far too many aren't as lucky as we. So for food on the table, a roof over our heads, a warm bed each night, and each other, I give thanks.
Our Thanksgiving feast was fantastic (thanks to my mom-in-law for hosting), and as usual, my husband and I contributed starters. He made a really delicious Blue Cheese & Walnut Waldorf Dip, and I went with my personal favorite, a cheese plate. But not just any cheese plate, a cheese plate to end all cheese plates. One that would top all my others in variety and abundance. A mega plate, if you will.
|Thanksgiving 2016, Photo: NK|
Below I'll share the how-to for today's show-stopping platter, but if you're looking for more ideas, be sure to check out our other themed efforts over the years.
Spanish Cheese and Meat Plate How To
Spanish Cheese Plate II - Anatomy of a Spanish Cheese Plate
French Cheese and Charcuterie Plate
Sunny Italy Cheese Plate How To
Southern Cheese Plate with the works!
Ricotta Crostini Platter
Ultimate Cheese & Salumi Plate
Aged imported Prosciutto, thinly sliced (about 1/2 Lb)
1 Small Dried Salami, we chose Spicy Calabrese Style
Cypress Grove Creamline Midnight Moon
La Casearia Carpenedo Vento D'Estate
Granny Smith Apples
Red Anjou Pears
Treviso Leaves (a type of Radicchio)