Recipe by Produce Manger, Chelsea McCormick
2 Fresh Mozzarella(cut into eighths)
1 Camino De Paz Goat Chevre( out of the jar and into the bowl)
2 Bellavitano Balsamic Cheese(cut into thirds, and the bigger ends halved to make cubes)
Sage Bakehouse Farm Baguette(thinly sliced, about a third of one here)
Kalamata Olives(1 jar, or 5 oz drained)
Fresh Pineapple(about 3/4 of one, cubed)
Heart of the Desert Pistachios from bulk(under a quarter pound)
Local Honey(the one in the bear from Albuquerque)
2 Honeycrisp apples(sliced, and briefly soaked in a very light lemon and water solution to help prevent oxidation)
A total of 19oz cheese(roughly)
This tray could easily feed about 5 people as an appetizer or 4 as a main course.
Charcuterie meats could be added as well, we recommend salami or prosciutto.
Build starting with Mozzarella and ending with the Balsamic because its best to go from mild flavors to strong.