Saint-Nectaire with grapes and local honey
Sunday 26 October 2008
300g/10oz Saint-Nectaire cheese
40g/2oz mixed grapes (such as Italian black grapes and fragola)
A drizzle of local honey
This is more a combination of beautiful ingredients than a recipe. Saint-Nectaire is a silky soft, semi-hard cheese from the Auvergne region of France.
To serve, slice the cheese and arrange on plates. Garnish with the grapes – I like to leave the stalks to balance the dish decoratively.
Finally, drizzle over the honey.
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