Exotic Fruit Cheese Platter Recipes

ULTIMATE CHEESE PLATTER

Steps:

• Arrange the fig leaves in a single layer on a 16- to 18-inch diameter round board or platter.
• Place the grapes in the center of the board. Arrange the cheeses on the board around the grapes, cut sides facing out.
• Nestle the strawberries between two of the cheeses to create a block of color. Nestle the apricots between two of the cheeses, also creating a block of color. Transfer the fig jam to a bowl and place it on the board. Arrange the crackers on the board around the cheeses. If using, place the fig ball on the board, cut sides up.

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.

EXOTIC FRUIT & CHEESE PLATTER

Steps:

• Crush cereal in a resealable plastic bag; empty onto large plate. Shape cream cheese on a piece of plastic wrap into a log, using the plastic wrap to help shape the log. Roll cream cheese in the cereal until evenly coated.
• Place cream cheese log on serving platter. Surround with fruit; sprinkle with pomegranate seeds.
• Serve with cheddar cheese and crackers.

FRESH FRUIT PLATTER

Steps:

• Place the fig leaves on a large, flat platter. Arrange the fruit artfully on top of the leaves and place the mint sprigs in the middle.

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 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.

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.

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.