Cranberry Pomegranate Pistachio Baked Brie & cheese plate

I am trying something a little different for the next few weeks. Instead of featuring an Ingredient, I will cook one dish at a time a Thanksgiving menu (sans the Turkey) I refuse to be responsible for the turkey.

So let’s start at the very beginning, a very good place to start. I am told there is a debate on whether it’s worth it to have on appetizers on Thanksgiving or if its better to just stick to the main event.

In my family, there is no a question. Appetizers are essential. How could one possibly wait until late afternoon to start the Thanksgiving feast. A true Thanksgiving means feasting all day.

For my thanksgiving menu, I think the ultimate appetizer is cheese. I have long admired How Sweet It Is cheese plate making abilities so I figured Thanksgiving was the perfect time to put my cheese plate making abilities to the test.

For my cheese plate, I started out with a baked brie because why not. A baked brie is always the best cheese on a cheese plate. For thanksgiving, cranberries and pomegranate seem like the natural topping for brie, right. I actually think I made this one last year too.

After the brie, I went with a Creamy Toscano Cheese Soaked in Syrah from Trader Joe’s and a Berry Goat Cheese to stick to the red/pink/purple color palette. I added two “butters” apple butter and fig butter as well as dried cranberries. Last but not least, you need a baguette and then I went with Rosemary Raisin Crisps from Trader Joe’s and a multi-grain cracker.

I’m thinking not bad for a cheese plate especially one that doesn’t break the bank! What are must haves on your cheese plate?

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!