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Fruit and Cheese Platter Recipe

   
 

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     Fruit and Cheese Platter

Category   Appetizers
Sub Category   None

Ingredients
3-5 varieties of chese (about 1 oz of each per person)
assorted fresh greens such as lemon, galax, or grape leaves for decoration
apples, pears, figs, grapes, apricots, cherries, or other seasonal fresh fruits
dried fruits such as apricots, cranberries, figs, dates
an assortment of breads adn crackers
platters, plates, cheese knives and baskets
 

Instructions
A fruit and cheese arrangement is an ideal way to enhance any buffet without additional cooking. Visit a cheese shop or a larger supermarket with a special cheese department adn ask for samples to taste. Try new varieties of a favorite cheese, say, a sharper white cheddar, ro an aged rather than a younger Gouda. Choose a selection thta possesses contrasts- hard and soft textures; mild and stronger flavors; a variety of colors; different shapes on the plate (for instance, a white log-shaped soft cheese, a harder amber colored wedge, a yellow square riddled with eyes). here's a model range- a soft, triple-cream cheese such as Saint Andre or a soft-ripened French Brie; a blue cheese such as Roquefort or Stilton; a semi-soft cheese such as Gouda or Jarlsberg; a semi-hard cheees such as the English cheddars that vary in texture as well as flavor; and then a harder cheese such as Spanish Manchego or California Dry Jack.
Another idea to consider is featuring cheeses from one particular country or region. For example, an Italian cheese plate might include Gorgonzola, Parmesan, pecorina and fontina. In every case, remove the cheeses from teh fridge 2 hours before serving so that they can be warm enough to reveal their peak flavor. To finish the arrangement, choose platters and baskets to display the various components. Tuck a few leaves around cheeses for a natural look. Place the assorted fruits around the cheeses; leaving enough room so that a guest can cut the cheeses without disturbing the entire arrangement. Fill baskets with crackers and breads (choose a variety of shapes and textures like bread sticks, flatbreads, raisin breads, small hard rolls, simple water or cream crackers, oatmeal biscuits, toasts, etc). Place a few small knives around the platters. You can place a small card in front of each cheese to identify the type if you'd like.
If you have a little extra time, try these simple additions- In a covered dish, kept in the fridge, marinate slices of goat cheese in olive oil and herbs for up to a week in advance- the flavor will ony increase. Serve in a shallow bowl. Roll a log of soft goat cheese in freshly chopped herbs or chopped pecans or walnuts. Peel and discard the top rind of a Brie cheese and spread the soft interior with fig jam or chutney. Combine equal portions of blue and cream cheese adn fold in a small amount of unsweetened whipped cream for a blue cheese mousse that can be spread on crackers or breads.


Originally Submitted
11/1/2012





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