Pomegranates, Figs, Pecans, and Aged Cheeses

Preparation info

    • Difficulty


Appears in

Cheese Obsession

Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About


  • 6–8 oz (185–250 g) aged goat’s milk cheese such as Garrotxa
  • 6–8 oz (185–250 g) washed-rind cow’s milk cheese such as Red Hawk or Saint-Nectaire
  • 6–8 oz (185–250 g) triple-cream cheese such as La Tur or Brillat-Savarin
  • 1 pomegranate, pulled apart into pieces
  • 4 fresh figs
  • ½ cup (2 oz/60 g) pecans or hazelnuts, toasted


    About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature.

    When ready to serve, arrange the cheeses, pomegranate, figs, and pecans on a cutting board, marble slab, or platter. Include a spreader for each soft cheese and a sharp paring knife or cheese plane for the hard cheese. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.