Ingredients
1/4 teaspoon fennel seeds
1/3 cup clover honey
8 ounces triple-creme cheese, such as La Tur
8 ounces soft blue cheese, such as Fourme d’Ambert
12 ounces late-summer fruit, such as figs or plums
1 baguette
Preparation
Toast fennel seeds in a small saute pan until just fragrant. Remove from heat, and stir in honey. Let cool, and transfer to a 4-ounce glass jar. Let honey infuse at least 4 hours; honey can be stored up to 3 weeks (the longer the honey is allowed to infuse, the more intense the flavor will become).
Arrange cheeses, fennel-infused honey, and fruit on a serving platter. Slice bread thinly, and serve immediately.
