Bread, crackers, and pastries

You can serve nearly any type of bread or cracker with cheese. Baguette slices are a natural with most cheeses, from a pungent washed-rind Muenster to a soft chèvre to a crumbly Cheddar. Chunks of rustic county loaves or torn pieces of focaccia will also work with most cheeses. Crostini, either homemade or store-bought, are good choices for any soft cheese. Baguette, country, or focaccia for breads; breadsticks; herbed or plain crostini; seeded, water, or whole-grain crackers; biscuits, scones, or fig-walnut cake for pastries