French Bistro Elegance Platter (Printable)

A minimalist French platter featuring baguettes, Brie, Comté, chèvre, figs, honey, and mustard.

# What You'll Need:

→ Bread

01 - 2 long fresh French baguettes

→ Cheese

02 - 5.3 oz Brie cheese, sliced and fanned
03 - 5.3 oz Comté cheese, sliced and fanned
04 - 3.5 oz Chèvre (goat cheese), sliced

→ Accompaniments

05 - 12 fresh figs or grapes
06 - 3.5 tbsp unsalted butter, softened
07 - 2 tbsp high-quality honey
08 - 1 tbsp whole grain Dijon mustard
09 - Flaky sea salt, to taste
10 - Freshly ground black pepper, to taste

# How-To:

01 - Cut the baguettes diagonally into thin, even slices and arrange them along the edge of a large serving platter, leaving spaces between each piece.
02 - Fan the Brie, Comté, and Chèvre slices in neat, overlapping rows, keeping each variety separate to enhance visual appeal and maximize open space on the platter.
03 - Place small clusters of figs or grapes beside the cheese arrangements, maintaining a minimalist and elegant presentation.
04 - Spoon softened butter, honey, and Dijon mustard into small ramekins or place them in artful dollops directly on the platter.
05 - Lightly sprinkle flaky sea salt and freshly ground black pepper over the cheeses as desired.
06 - Offer immediately, inviting guests to create refined bites with the components provided.

# Expert Advice:

01 -
  • It's the kind of appetizer that makes you feel like you've been to Paris without leaving your dining room.
  • No cooking required means you spend zero time at the stove and all your energy on making it gorgeous.
  • It's endlessly flexible—you can build it with whatever cheeses are calling to you from the shop.
  • Your guests will think you've spent hours on this, when really you've just spent minutes arranging beautiful things.
02 -
  • Room temperature is your best friend with cheese. Pull everything out of the fridge at least thirty minutes before serving. Cold cheese is dense cheese, and that's not what we're after.
  • A warm baguette is non-negotiable. If yours has cooled, slice it and warm it gently in the oven for two minutes. The warmth releases the aroma and softens the crumb just enough.
  • Arrange your platter no more than an hour before serving. The baguette will dry out and the cheese will sweat if it sits too long at room temperature.
03 -
  • Buy your cheeses from a proper fromagerie or cheese counter if you can. The person behind the counter will slice them for you and give you honest advice about what's at its peak right now.
  • If you're nervous about arrangement, sketch it out on paper first. It sounds silly, but it takes the pressure off and makes the actual plating feel like second nature.
  • Keep a small jar of fleur de sel and a pepper mill visible on the table. Let guests adjust seasonings to their taste—it's empowering and makes them feel part of the creation.
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