Extra Sharp Cheddar Plate with Mixed Berry Almond Crunch & Berry Sauce

Ingredients

For The Plate:
12 Cabot Extra Sharp Cheddar Cheese cubes
¼ cup California Giant Raspberries
¼ cup California Giant Blackberries
¼ cup California Giant Blueberries
Raspberry Sauce (recipe follows)
Blackberry Sauce (recipe follows)
Almond Crunch (recipe follows)

For The Raspberry Sauce:
¾ cup California Giant Raspberries
2 tablespoons sugar
½ teaspoon lemon juice

For The Blackberry Sauce:
¾ cup California Giant Raspberries
2 tablespoons sugar
½ teaspoon lemon juice

For The Almond Crunch:
1 cup whole almonds
1 tablespoon fennel seeds
1½ tablespoons honey
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Directions

For The Plate:

ASSEMBLE the cheese cubes in a pattern in the center of the plate. Add berries to both sides of the cheese cubes. Sprinkle almond crunch on top of the berries and cheese.

SWIRL the two sauces around the outside of the plate for dipping.

For The Raspberry Sauce:

PLACE berries in a blender and blitz to purée. Strain off solids with a fine mesh strainer.

ADD purée to a small sauce pan and add sugar and lemon juice. Cook over medium heat until sauce thickens. Cool before serving.

For The Blackberry Sauce:

PLACE berries in a blender and blitz to purée. Strain off solids with a fine mesh strainer.

ADD purée to a small sauce pan and add sugar and lemon juice. Cook over medium heat until sauce thickens. Cool before serving.

For The Almond Crunch:

TOAST the almonds on a small baking sheet in a 350°F oven for about 10 minutes.
Meanwhile, toast fennel seeds over medium heat until fragrant and slightly browned (about 3 minutes).

ADD honey, salt and pepper and stir constantly until honey foams and then returns to a liquid state (about 2 minutes).

ADD almonds and quickly stir to coat entirely with honey mixture.

POUR onto a parchment lined sheet and separate the almonds as much as possible. Cool completely before serving.