Serves 8 to 10 people
With a sharp knife, cut an X at the top of the chestnut cutting through the shell. Roast at 425 degrees for 30 minutes, let cool slightly. Meanwhile, slice and cube Vermeer Aged Gouda Cheese and arrange on the board. Layer the prosciutto slices, fill the honey in a small bowl, and create small piles of dry apricots, shelled walnuts, and the roasted chestnuts.
A winter celebration calls for bubbles. A crisp, chilled bottle of Prosecco which pairs beautifully with the creamy tone of the cheese.