Ingredients
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Vermont Creamery Classic Goat Cheese at room temperature
1
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¼ cup achar masala
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Vermont Creamery Cremont
1
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¼ cup chhundo or mango chutney
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Vermont Creamery Clover Blossom Honey
1
-
2 tablespoons honey
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1 teaspoon edible flowers (marigolds, calendulas, roses, etc)
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10 cocktail samosas
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¼ cup mint and cilantro chutney
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3 tablespoons kerda pickles or capers
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5 Slices sourdough bread, cut in half
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8 ounces crackers
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8 ounces Jeera (cumin) biscuits
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4 ounces cream crackers
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6 cakes rusks
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1 cup toasted pecans
Directions
- Use your hands to gently roll the Vermont Creamery Goat cheese into a ball. Gently press and roll the achar masala onto the outside of the cheese ball until it’s completely covered. Set aside.
- Arrange the cheeses on a large serving board or platter. Spoon the chhundo or mango chutney on top of the Vermont Creamery Cremont. Drizzle the Clover Honey goat cheese with honey and sprinkle on a few edible flowers. Add a small bowl filled with cocktail samosas and cilantro mint chutney. Add a small bowl filled with the kerda pickle or capers. Fan out the crackers, bread slices, and cake rusk for visual appeal and easy grabbing. Fill in the gaps with pecans.
- Add knives and spoons if needed. Serve with small plates and napkins. Pour the drink(s) of your choice, and enjoy!
