Best Way To Make A Meal Out Of The Cheese Plate

Practically every Seattle restaurant has some sort of cheese plate on the menu. Usually the anticipation of a platter full of fromage is met with paltry portions, an inflated bill, and a half-filled belly. Not so at Bleu Bistro on Capitol Hill. The spread arrives on a wooden board, of which every inch is covered in some sort of delicious treat. It comes with generous helpings of Boursin and country-garlic herbed cheese, plus bowls of pickled red peppers, onions, garlic, and olive oil, all surrounding a mound of olives, pickles, and pepperoncini. The accompanying assorted rolls are so buttery and soft that it's pretty much mandatory to order extra, but don't make the mistake of then ordering an entrée, because chances are, you'll be way too full even to pick at it. Dessert won't be necessary, either, because the small mason jar that showed up with your plate is filled with the perfect end to the meal-pear halves soaked in fresh rosemary-apple port. For under $13, that's the best deal in town.-Suzie Rugh

Source: Seattle Weekly

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