Bring 3 tablespoons water, 2 tablespoons white wine vinegar, ½ teaspoon honey and a pinch of salt to a boil in a small saucepan. Add 3 tablespoons golden raisins; simmer 6 minutes. Let cool, then drain. Pulse 1 pound ricotta, 1 tablespoon capers, 1 teaspoon kosher salt and a few grinds of pepper in a food processor. Transfer to a bowl. Top with olive oil, the raisins, some pine nuts and parsley.
Cut 8 ounces extra-sharp cheddar into ½-inch cubes. Toss with ⅓ cup olive oil, 2 tablespoons honey, a few thyme sprigs, ½ teaspoon kosher salt and a pinch of red pepper flakes. Transfer to a small jar, cover and marinate 30 minutes at room temperature.
Roll one 4-ounce goat cheese log in pomegranate seeds, pressing to coat all over.
Mix 1 cup shredded parmesan with 2 teaspoons chopped rosemary and 1 teaspoon grated lemon zest. Sprinkle into twelve 2- to 3-inch rounds on 2 baking sheets lined with parchment paper. Bake at 400˚ until golden and bubbling around the edges, 4 to 5 minutes. Let the cheese crisps cool on the pans.
Break pecorino into small chunks. Arrange on a plate; drizzle with honey and sprinkle with freshly ground pepper.
Quarter 2 cups bocconcini. Toss with 1 finely chopped oil-packed sun-dried tomato plus 2 tablespoons oil from the jar, 1 teaspoon each chopped oregano and parsley, ½ teaspoon kosher salt and ¼ teaspoon red pepper flakes. Wrap a small piece of prosciutto around each piece of bocconcini. Stuff into jarred stemmed, seeded cherry peppers.
Combine 3 tablespoons chopped fresh cranberries, 1½ tablespoons honey, 1 tablespoon olive oil, ½ teaspoon each chopped thyme and rosemary and 1 minced garlic clove in a medium bowl. Slice off the top rind of a small wheel of brie; top with the cranberry mixture. Bake in a small dish at 375˚ until slightly runny, 10 to 15 minutes.
Press a small piece of blue cheese into 24 pitted green olives. Whisk ¼ cup olive oil, 2 tablespoons each olive brine and lemon juice, 1 tablespoon gin, 1 teaspoon fresh thyme and a pinch of sugar; season with salt and pepper. Pour over the olives and refrigerate until ready to serve.
GOAT CHEESE: RYAN DAUSCH. RICOTTA AND BRIE: RYAN LIEBE. OLIVES: JUSTIN WALKER. PEPPERS, CHEDDAR, PARMESAN CRISPS AND PECORINO: RALPH SMITH.