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FRUIT & CHEESE PLATTER Recipe

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FRUIT & CHEESE PLATTER image
Brad Nadalin at the launch of their new wine cellar...we had some good wines that night!

 

This recipe for FRUIT & CHEESE PLATTER, by , is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
I will often do a fruit and cheese platter instead of serving dessert. I find it a leisurely way to end a meal and is lovely served with an Late Bottled Vintage (LBV) Port.

I don't feel you need to go overboard with the number of cheeses offered, simply offer a few different types of cheese. For example I would choose a hard cheese, a soft cheese and maybe a blue cheese.
Position these on a platter, cut sides out and arranged slightly off-center on the platter. Put a small knife with each cheese for slicing.

For the fruit, again, offer a couple of options...like seedless red grapes and apples; or seedless green grapes and figs and/or strawberries; fresh apricots and ripe pears. You get the idea. Place the fruit to the center and around the cheese.

Fill in the platter with little piles of walnuts, dried fruit (dried apricots) and crackers and/or sliced baguette. I like to use water crackers on a cheese platter as they have very little taste, so the taste of the cheese is not effected in any way.

Directions:
Directions:
Option 1:

Parmesan Reggiano
Triple-Cream Brie
English Stilton

Large bunch of seedless red grapes
Granny Smith apples slices

Walnuts, dried apricots and water crackers



Option 2:

Aged old cheddar
Gorgonzola - Italian soft cheese with some blue in it
Montagnolo - aged blue cheese

Large bunch of seedless green grapes
Figs or fresh apricots or strawberries

Sliced baguette or water crackers



Option 3:

Aged Provolone
Saint André - buttery soft cheese
Shropshire Blue

Pears
Large bunch of seedless green grapes

Dried Cranberries
Walnut halves

Water crackers or sliced baguette

Personal Notes:
Personal Notes:

So, just keep it simple.

This is usually served at the end of the meal and guests tend to "nibble" at it so you don't need a lot.
A few good choices and you're good to go.

 

 

 

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