We kick off this recipe column with a very simple cheese board paired with an Arabica coffee sauce that you can serve as an appetizer. Easy, quick and delicious!
The cheese board with coffee sauce is a refined and surprising appetizer. Putting together a cheese board requires balance between hard and aged cheeses, honeys, jams and a genuine sauce that ties everything together: Arabica coffee is the perfect choice.
Ingredients
For the cheese board:
- 1 blue cheese (e.g. mild Gorgonzola or Blu di capra)
- 1 aged cheese (e.g. Parmigiano Reggiano 24/30 months)
- 1 bloomy-rind cheese (e.g. Brie or Camembert)
- 1 fresh cheese (e.g. Robiola or Caprino)
- Dried fruit (walnuts, hazelnuts, raisins)
- Fresh fruit (pears, figs, grapes)
- Rustic bread or crostini
For the sauce:
- 100 ml of very strong Arabica coffee (double espresso or concentrated moka)
- 1 teaspoon brown sugar (optional)
- 1 teaspoon traditional balsamic vinegar or glaze
- 1 teaspoon wildflower or chestnut honey
- A pinch of salt
- 1 teaspoon cornstarch (optional, to thicken)
Preparation
Prepare the Arabica coffee: use a moka with more grounds than usual to get an intense aroma. Let it cool slightly.
How to Prepare the Arabica Coffee Sauce
- In a small saucepan, pour in the coffee, honey, sugar and balsamic vinegar.
- Reduce over medium-low heat for about 5-8 minutes, until you get a slightly thick sauce. If you want a creamier consistency, dissolve the cornstarch in a teaspoon of cold water and add it to the sauce, stirring well to avoid lumps.
- Adjust with salt and let it cool slightly.
How to Compose the Board: Pairings and Tips
- Arrange the cheeses on a wooden board or a large plate, alternating textures and colors.
- Add the dried and fresh fruit.
- Pour the coffee sauce into a small bowl or drizzle it directly onto some cheeses (e.g. on the Gorgonzola or Robiola — it’s exceptional!).
- Serve with rustic bread or warm crostini.
Enjoy your meal from the Nero Caliente Team!
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Coffee Cheese Board: Pairings and Tips
For a truly perfect coffee cheese board, choose hard and aged cheeses: 24-month Parmigiano Reggiano, Pecorino Toscano DOP, Asiago Stravecchio or Grana Padano. The coffee sauce for the cheese board should be prepared with freshly ground 100% Arabica coffee at medium roast, to enhance the sweet and chocolate notes without overpowering the cheese. Serve the coffee cheese board accompanied by chestnut honey, fig jam, toasted walnuts and thickly sliced whole-grain bread. The ideal pairing with the cheese board is a Passito di Pantelleria or a Marsala Vergine. For the characteristics of the Arabica coffee used in the sauce, consult the Specialty Coffee Association standards. Also discover our recipe for ricotta and coffee crostini to complete the appetizer.
