1applesliced and spritzed with lemon to keep color
Handful fresh medjool datespitted
CrackersI used and loved Lesley Stowe Raincoast brand
CheeseI used a variety of Castello Havarti, Castello Danablu, and Castello Black
WineI paired mine with Folie a Deux Pinot Noir
Reserve a handful of the cranberries and combine the rest in a medium saucepan with the sugar and sliced mandarine orange (throw in the peel and all!) Heat over medium until the cranberries begin to soften, about 5 minutes, then increase the heat to medium/high and cook until the cranberries pop, about 5 more minutes. Remove the mandarine slices, mix in the reserved handful of cranberries, and season with salt and pepper to taste. Allow to cool to room temperature before serving.
Combine chickpeas, oil, and seasonings and lay onto a parchment paper-lined baking tray. Roast at 425 degrees F (218 C) for about 25 to 30 minutes, or until crisp.
Bring cheese close to room temperature before serving. For cleaner serving, slice the cheese before serving. For optimal "wow" factor" pile your tray high and enjoy with wine!
Recipe from Live Eat Learn at https://www.liveeatlearn.com/1-2-3-cheese-board/.