Comté and Roquefort warming to room temperature on a wooden board, sliced pears, a pot of honey, walnut bread: scattered among them, Domaine de Béquignol’s Chocolate Covered Walnuts, caramelized walnuts in dark chocolate from the Périgord Noir, add crunch and a bittersweet surprise.
Serves 6 · 15 min
Ingredients
- 7 oz (200 g) aged Comté, sliced
- 5 oz (150 g) Roquefort
- 2 pears, sliced
- A small bowl of honey
- 2.8 oz (80 g) Chocolate Covered Walnuts (Domaine de Béquignol)
- Walnut bread and a glass of port (optional), to serve
Method
- Take 7 oz (200 g) aged Comté and 5 oz (150 g) Roquefort out of the refrigerator 30 minutes ahead.
- Slice the Comté and set both cheeses on a wooden board with 2 sliced pears and a small bowl of honey.
- Scatter the Chocolate Covered Walnuts (2.8 oz / 80 g) around the cheeses.
- Serve with walnut bread and, if you like, a glass of port.
The star of this recipe: Chocolate Covered Walnuts, by Domaine de Béquignol.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
