Dried apricot and Parmesan “sandwiches.”
You can sandwich almost any cheese
between the fruit. Photo courtesy
ParmigianoReggiano.com | FB.
Fruit and cheese is a popular dessert in Europe’s best foodie countries, including France and Italy. But you don’t need to put together a platter. We found this quick idea on the Parmigiano Reggiano Facebook page.
Make fruit and cheese “bites.” Stuff dried apricots, fresh or dried figs or other dried or fresh fruits with a piece of cheese—with anything from creamy goat cheese to salty, tangy Parmigiano Reggiano.
These suggestions from EatWisconsinCheese.com provide pairing ideas along with drink ideas beyond the conventional beer, red or white wines most people serve with cheese:
Cheeses: Brie, Camembert, Other Double Crèmes
Fruits: Dried Apricots
Garnishes: Dried Cherries or Cranberries
Drinks: Cherry Kriek, Kir Royale, Lillet (fortified wine)
Cheeses: Cabrales, Danish Blue, Gorgonzola, Roquefort
Fruits: Dried Apricots, Figs (fresh or dried, or any dried fruit), Stone Fruit, Apples
Garnishes: Caramelized Hazelnuts or Walnuts, Dried Cherries or Cranberries, Honey, Fruit Jam, Membrillo, Toasted Almonds
Drinks: Chocolate Stout, Gin Gibson