North German Cheese Plate and Easy Rye Crackers

• 6 slices (thin) Rye Bread
• Salt And Pepper
• Danish Pilsner (or Any Other Light Lager, Brown Or Amber Beer)
• 5 ounces, weight Aged Gouda
• 5 ounces, fluid Danish Bernsteiner
• 5 ounces, weight Velfrisk Danish North Sea Cheese
• 5 ounces, weight Nrvind Cheese With Blue And White Mould
• 12 Cornichons
• 13 cups Walnuts (or Pistachios, Pecans, Hazelnuts)
• 5 ounces, weight Smoked Trout (or Salmon, Eel)
• 3- 1/2 ounces, weight North Sea Shrimp (or Any Other Shrimp)
• 5 ounces, weight Dry-cured Schwarzwald Smoked Ham (or Prosciutto Ham)
• 3 ounces, weight Fine Liver Pate With Plums (or Any Other Pate Mixed With Chopped Dried Plums)
• 1 Pear
• 13 cups Dried Cherries And Apricots (or Dried Cranberries, Apples, Pears, Plums)
• 2 ounces, weight Fig Chutney (or Fig Jam, Honey)

1. For the rye crackers: Preheat oven to 180 degrees C or 350 degrees F. Cut bread slices in 4 pieces (if their shape is square or round).
2. Arrange on a baking tray and sprinkle with salt and pepper.
3. Roast for about 5 minutes, flip over and roast for 3 more minutes or until crispy.
4. To assemble the cheese plate: Arrange all the ingredients together with rye crackers on a large wooden board or plate.
5. Serve as an appetizer.
6. Enjoy!

rye bread, salt, gouda, cheese, weight nrvind cheese, cornichons, walnuts, trout, shrimp, ham, cherries, weight fig

Taken from tastykitchen.com/recipes/appetizers-and-snacks/north-german-cheese-plate-and-easy-rye-crackers/ (may not work)