- 1 large Dalewood Brie
- Baby apples
- Daikon ribbons, cucumber ribbons and coconut ribbons, made with a vegetable peeler
- Pears peeled, and poached in verjuice, honey and star anise
Slice the cheese horizontally to make three layers. Layer with the ribbons, and garnish with the pears.
Serve with crackers or biscotti.
This recipe graced the first-ever cover of TASTE Magazine back in 2003.