How to make Entertainer's cheese plate with spiced nuts

Learn how to make a cheese plate with spiced nuts

Think of a cheese board as your get-out-of-jail-free card for last-minute entertaining. And to make it even more irresistible, I've added a side-snack of spiced nuts.

INGREDIENTS
200g gorgonzola dolce cheese (or any cheese of choice)
400g Red Leicester cheese (or any cheese of choice)
235g cheddar cheese (or any cheese of choice)
apple slices
pear slices
red grapes
fennel, finely sliced
honey
crackers
1- Bring the cheese to room temperature and choose an attractive serving platter.
2- While the nuts are baking (see recipe), arrange the cheeses on the board first, slicing or crumbling the hard cheeses to make it easier for guests to help themselves. Then layer on fruits, vegetables and other garnishes, including a handful of spiced nuts in a bowl, creating different heights to make it look appealing.

* Spiced nuts
INGREDIENTS
250g mixed nuts
1 tbsp rosemary leaves
1 tsp fennel seeds, crushed
1 tbsp olive oil
1 tbsp brown sugar
pinch of cayenne, optional
big pinch of sea salt

METHOD
Preheat the oven to 160C fan-forced (180C conventional). In a medium bowl combine all the spiced nuts ingredients and mix well to coat.
Spread the nuts out over a baking tray and bake for 6-10 minutes. Serve immediately or store in an airtight container for up to two weeks.

* Fruit punch
Serving a big jug of fruit punch when guests arrive means you don't need to worry about pouring individual drinks.

INGREDIENTS
100ml water
100g sugar
300ml grapefruit juice
200ml lime juice
500ml chilled sparkling water
400ml ginger beer
300ml gin or vodka (optional)
ice cubes
citrus slices (or any fruit of choice) to serve

METHOD
Make a simple syrup by boiling the water in a small saucepan over medium heat. Add the sugar, stir and let it simmer until the sugar dissolves. Immediately remove from stove and allow to cool.
To make the punch, combine all the liquids in a large jug. Add ice, citrus or fruit slices of choice and serve immediately.

This recipe is from Good Food's new TV show, Good Food Kitchen
https://www.goodfood.com.au/gfkitchen