Cheese And Fruit Plate Recipes

ELEGANT CHEESE AND FRUIT PLATTER

Steps:

• On large serving platter, arrange cheeses in center. Cover; let stand at room temperature about 30 minutes.
• Arrange fresh fruit in groups around cheeses. Sprinkle dried apricots and cherries over cheeses and fruit. Tuck rosemary sprigs among fruit.
• To serve, provide cheese planes for harder cheeses and cheese spreaders for soft cheeses. If desired, serve cheeses and fruit with crackers.

FRUIT AND CHEESE BOARD

Steps:

• On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.

FRUIT AND CHEESE PLATTER

Steps:

• Line a wooden board or flat dish with fig leaves and artfully arrange the goat cheese, grapes, preserves and crackers on top.
• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
• Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
• Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
• Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
• With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.
• "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.

CHEESE AND FRUIT PLATE

Steps:

• In small serving bowl, mix spread ingredients until blended.
• To serve, place cheeses on decorative platter; surround with strawberries, apricots and crackers. Garnish with parsley sprigs. Serve with fig spread.

FRUIT AND CHEESE PLATTER

Steps:

• Choose a large round or rectangular tray, along with a small round cutting board or ceramic tile. Set the cutting board or tile on the tray for the cheese wedges. Allow cheese to stand at room temperature 30 minutes.
• Quarter the pineapple, cut out the fruit and cut into wedges. Use the rind as a "basket" on the tray for the fruit wedges. Place the melon cubes on the tray on bay leaves. Arrange grape clusters on the tray.

FRUIT AND CHEESE PLATTER

Steps:

• Line a wooden board or flat dish with fig leaves and artfully arrange the goat cheese, grapes, preserves and crackers on top.
• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
• Preheat the oven to 375ºF. Line two sheet pans with parchment paper.
• Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
• Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
• With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.

FRUIT AND CHEESE PLATTER

Steps:

• Choose 3-4 different types of cheese. Cut them into different shapes if needed. We like cubes, triangles, slices, etc.
• Wash, slice, and chop any fruit you'll be adding to the platter.
• Add honey, dips, and sauces into small bowls.
• Add the different cheeses to the platter. Put the cheese in different corners of the platter. Add a cheese knife to each selection and a cheese sign so your flavors don't get mixed.
• Add in the larger fruit items like grapes first.
• Then, fill in the empty spaces with your small fruits, nuts, and other things. Finish off your fruit and cheese platter with some garnish, like fresh herbs and edible flowers.
• Add the crackers on the platter or on a separate plate near.

FRUIT & CHEESE PLATES

Steps:

• To create a cheese platter to serve alone or with fruit at the end of a meal, select cheeses with a range of tastes from delicate, mild, and buttery, to strong, rich, and nutty, to salty, sharp, and pungent. Choose a balance of textures from soft and voluptuous to hard and crumbly. Traditionally, a cheese course moves from mild cheeses to sharp to rich, but for the simplest presentation, arrange cheeses together on a platter with crackers (try crackers seasoned with pepper or rosemary) or thin slices of baguette. A few walnuts and a glass of port might be welcome also.
• Some of our favorite ideas for simple fruit and cheese plates are
• Grapes with Gorgonzola, Brie, or Stilton
• Cherries with nutty Gruyère or Emmental
• Goat cheese with clementines or fresh or dried apricots, dates, or figs
• Feta or ricotta salata with watermelon and cantaloupe
• Pears with Roquefort, Taleggio, or Manchego and toasted walnuts or pine nuts
• Plump dates with aged Parmigiano - Reggiano or with mascarpone and toasted walnuts or almonds
• A blue cheese surrounded with slices of oranges or Asian pears
• Fresh figs or strawberries with thin wedges of Tuscan Pecorino or Pecorino Romano drizzled with honey and olive oil and sprinkled with freshly ground black pepper
• In the fall and winter, lots of apple varieties are in season. Choose a couple you're not familiar with and some old favorites. Serve the apples with several cheeses and sample all the different combinations of apples and cheese.

COTTAGE CHEESE AND FRESH FRUIT PLATE

Steps:

• Chill salad plates for 10 minute.
• Assemble the plates.
• Place 4 cantaloupe slices on each plate.
• Place 2 sliced tomatoes in center and top each with a scoop (#24) or about 2 ounces low-fat cottage cheese.
• Place 4 sliced strawberries and 2 sliced kiwi on plates.
• Drizzle Balsamic Glaze over fresh fruit.
• Garnish plates with fresh mint leaves.
• Chef Note: Use any Balsamic Glaze you like.