CHEESE PLATTER WITH HOMEMADE FRUIT SALAMI

This festive fruit salami transforms a cheese plate into a decadent dessert that sits pretty as part of a buffet spread. Cookbook author Yvette van Boven recommends serving the fruit salami with three to five cheeses. “Pick a collection of cheeses ranging from soft to sharp, alternating between white mold cheeses, wash rind, blue cheese, and firm aged cheese,” suggests van Boven. Remove all cheeses from the refrigerator half an hour before serving.

1 heaping cup dried figs, stems removed and coarsely

chopped

¼ teaspoon ground cinnamon

1 teaspoon vanilla extract

A pinch of sea salt

Grated zest of 1/2 orange or 1 clementine

1/2 cup packed pitted dates, finely chopped

1/2 cup packed dried apricots, finely chopped

1/2 cup pecans, briefly toasted and finely chopped

In a food processor, pulse the figs, cinnamon, vanilla, pinch of salt, and orange zest to a sticky paste. Add the chopped dates, apricots and pecans, and pulse until the mixture forms into a smooth, even paste. If necessary, during pulsing, add 1 teaspoon water to help the mixture bind. Using wet hands to prevent sticking, roll the mixture into a sausage. Cut a large sheet of parchment paper to size and place it on top of a sushi rolling mat. (If you don’t have one, you can also do it without.) Place the sausage at the bottom end of the mat and proceed to roll it up in the paper as tightly as possible. Twist the ends of the paper as you would for a toffee and thoroughly tighten so you have a tight sausage in front of you. Store it in the fridge so the sausage can stiffen for at least 2 hours.

Cut the fruit salami into thin slices using a sharp, nonserrated knife and serve alongside the cheese platter. Store leftovers in the fridge. Makes 1 salami (about 12 slices).

Per slice: 110 calories (percent of calories from fat, 27), 1 gram protein, 21 grams carbohydrates, 3 grams fiber, 4 grams fat (trace saturated fat), 4 milligrams cholesterol, 12 milligrams sodium.

Adapted from “Home Made Christmas” by Yvette van Boven, published by Abrams, October 2018.