Cheese Platter 2.0

by Heiko Antoniewicz

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The basis for modern cheese platter is a variety of cheeses (Oldenburger Edam, Gouda and Emmental) in petit four size, which can be garnished with different toppings such as nuts, cream or died fruits and consumed in single bite.

A variety of creative and unusual dips is a great enhancement: sweet olive mustard, spicy green tomato salsa or smooth date honey with whole dates.

For 10 people

Green Tomato Salsa

INGREDIENTS (for ten servings)

100 ml Olive oil
20 g Minced garlic
150 g Diced onion
50 g Red chili pepper, sliced into fine rings
1.5 kg Cubed green tomato
100 g Honey
10 g Ground coriander seeds
5 g Ground caraway seeds
Salt and pepper



Heat the olive oil in a pot, add the garlic, onion and chili and saute. Then add two thirds of the tomato, cover and let simmer for about 30 minutes at medium heat. Add the honey, coriander, caraway seed, salt and pepper and cook for about another five minutes. Remove the pot from the stove, add the rest of the tomato and let cool.


01. Green tomato salsa is an excellent companion to hearty cheese varieties like gouda or edam, and also goes very well with burritos and grilled meat or fish.

Date Honey

INGREDIENTS (for ten people)

100 g Date honey
30 g Dried dates cut into rings



Warm the date honey to room temperature, place it and the date rings in a closed container and let sit for at least two days.


01. Date honey goes especially well with full-flavoured cheese varieties such as Emmental.

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