Saffron Silk Cheese Board

# What You'll Need:

→ Cheeses

01 - 5.3 oz triple cream brie, lightly tinted with saffron or turmeric

02 - 4.2 oz aged gouda, thinly sliced

03 - 3.5 oz fontina, at room temperature, cut into ribbons

04 - 2.8 oz mimolette, shaved

→ Spreads & Creams

05 - 3.5 oz whipped ricotta blended with a pinch of saffron threads

06 - 2.8 oz honeyed mascarpone

07 - 2.1 oz lemon curd (optional)

→ Accompaniments

08 - 1 small baguette, thinly sliced

09 - 2.8 oz seed crackers

10 - ½ cup dried apricots, halved

11 - ¼ cup roasted salted pistachios

# How to Make It:

01 - Using a spoon or offset spatula, create flowing, puddle-like shapes with saffron whipped ricotta and honeyed mascarpone on a large serving platter.

02 - Place the cheeses in gentle curves and ribbons, allowing edges to overlap with the spreads to achieve a silky visual effect.

03 - Place lemon curd in a small bowl and optionally swirl a little onto the platter for added silkiness.

04 - Scatter baguette slices, seed crackers, dried apricots, and pistachios around the cheeses and spreads to complete the arrangement.

05 - Ensure all cheeses and spreads are at room temperature before serving to optimize texture and flavor.

# Expert Advice:

01 -

It looks restaurant-worthy but takes only 15 minutes, so you can actually enjoy your guests instead of panicking in the kitchen.
The creamy spreads and soft cheeses feel luxurious on the tongue while the crackers and fruits keep things interesting.
No cooking required means you can make this on the hottest day of summer without heating up your kitchen.

02 -

Cold cheese tastes muted and feels stiff; room temperature is not optional here—it's the difference between good and unforgettable.
Saffron threads steeped in warm milk or water for a few minutes before mixing release their color and flavor far better than dry threads stirred into cold cream.

03 -