Williams-Sonoma: "Fall Cheese Plate: during cooler months we like to serve richer, more aged cheeses. Figs, pomegranates, grapes, pears and persimmons add a bright and flavorful juiciness to the plate.
Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds
Stone Fruits like Nectarines & Cherries with Honey-Drizzled Soft Cheeses and Toasted Almonds A light cheese-and-fruit course is a lovely way to start or end a meal. Look for fresh ricotta in Italian and specialty markets. This recipe calls for almond oil.