This is a job that has been driving me crazy for way too long and I tackled the other day.
You see I have this really pretty tray.
Looks great doesn’t it?
Not up close.
The finish started lifting soon after I got it but long enough that I couldn’t take it back.
With 20 seconds of sanding this is what it looked like.
Grrr…don’t worry though, this has a happy ending.
I’ve got a can with leftover chaulkboard paint and after seeing a really cute idea at thepicketfence I even had an idea.
I wanted a heavy coating and didn’t care how long it took to dry so I just poured it on.
A day later I got a nicely redone piece for literally nothing.
And last night I was able to use it as a pretty, swank cheese tray.
I’m going to cheat today and put two posts into one.
I was asked not to long ago to give a quickie ‘class’ on what makes a good cheese tray.
Here’s the basics with some bias in there of what we like.
Rules of thumb:
1) Something semi-soft: Brie, camenbert, cambanzola…
2) Something creamy: Chevre, flavoured cream cheese or a creamy blue
3) Something hard: parmesan or an aged cheddar
4) Something salty: spiced nuts, seeds (sunflower are nice), olives…
5) Something sweet: red pepper jelly or a fruit paste or a sweet nut is great
6) Something crunchy: crackers, crostini…
What do I have on mine?
1) Brie: take it out of the fridge a good hour before you want to eat it to let it reach room temperature and be deliciously gooey
2) Chevre: I formed mine into balls and rolled them in chopped dill. Also really nice? Chopped chives, poppy seeds, sesame seeds or crushed nuts.
3) Three year old cheddar: not a fan of strong cheese? Put the type you like best.
4) Quince paste: Amazing sliced and on chunks of cheese. Not easy to find so grab it when you see it-it lasts forever.
5) Salted nuts
6) Rosemary Crackers
(oh. and maybe a bit of chocolate ‘fell in’)
Bread on the side since everybody in this house is a carb fiend these days.
Looks pretty, tastes even better and is less of a recipe than a compilation.