Photo credit: Lisbeth Axell
- 2 tins smoked almonds (10 ounces each)
- 1/2 pound wedge Brie with herbs
1/2 pound wedge Saga blue cheese
- 1 log any variety goat cheese (6 ounces)
- 1 baguette, sliced at bakery counter
- 1 pound grapes (black, red or green), separated into small bunches
Pour nuts into large brandy snifter and set on cheese board. Arrange cheeses with baguette slices and clusters of grapes. Place a few spreaders near cheeses and set out where guests will gather.