5 Amazing Appetizers That Go Great with Cheese Plates
Once you try these unique accompaniments, you may never go back to grapes and olives.
By Lynn Andriani
Photo: © Noah Fecks
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The Japanese Accompaniment You Didn't See Coming
Miso, a fermented soybean paste, is not something you'd automatically think goes with dairy. Yet, in
The Art of the Cheese Plate, Tia Keenan makes the case that its pleasantly savory umami taste complements smoked cheeses (such as cheddar) surprisingly well. The book has a terrific recipe for miso-glazed carrots, which also includes maple syrup, orange juice and zest, nutmeg and cumin, so it's sweet with a little zip.
Get the recipe: Miso-Glazed Carrots
Published 10/27/2016
