Patrick Oconnell
A fruit and cheese platter is a great appetizer for any gathering, be it a cozy get-together or a holiday party. It is easy to make, customisable, and always a crowd-pleaser. You can use a variety of boards, from wooden to marble, and fill them with your favourite fruits, cheeses, and fillers. The key to a great platter is making it look full and colourful. Start with larger items like cheese, bread, and crackers, then fill in the gaps with fruits, nuts, and garnishes. Add some sweet spreads, such as honey or jam, and don't forget to include serving utensils like spoons, tongs, or toothpicks. Let the cheese come to room temperature before serving for the best flavour and texture. With a few simple steps, you can create a beautiful and delicious fruit and cheese platter that your guests will love!
| Characteristics | Values |
|---|---|
| Number of cheese types | 3-4 |
| Cheese types | Soft, semi-soft, hard, blue, goat, brie, feta, cheddar, swiss, colby jack, gouda, gorgonzola, stilton, roquefort, aged cheddar |
| Cheese amount | 2-3 ounces per person |
| Fruit types | Oranges, blood oranges, pears, peaches, plums, apricots, figs, cranberries, grapes, cherries, berries, melon, nectarines |
| Fruit preparation | Wash, slice, chop |
| Other foods | Crackers, bread, nuts, chocolate, olives, pickles, dips, sauces, spreads, honey, jams, mustard, honeycomb, garnishes |
| Board type | Wooden, marble, slate, plastic, large dinner plate, tray, cutting board, cookie tray |
| Timing | Can be prepared in advance and stored in the fridge, but cheese should be removed from the fridge 30 minutes before serving |
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What You'll Learn
Choose 3-4 different types of cheese
When creating a fruit and cheese platter, it is recommended to have three to five different types of cheese. A good rule of thumb is to plan for 1 ounce of each cheese per guest, rounding down if serving more than three cheeses. If you're serving the cheese as an hors d'oeuvre, plan for 1 to 2 ounces of each cheese per person, and if it's an after-dinner cheese course, 1 to 1.5 ounces per person.
- Offer a variety of cheeses made from different milk sources, such as cow, goat, and sheep.
- Include at least one familiar cheese, such as Gouda or Brie, for guests who prefer to stick with what they know.
- Choose at least one aged or hard cheese, such as Asiago, Parmesan, or Reggiano, for texture and bold flavor.
- Select at least one soft or creamy cheese, such as Brie or Camembert, for a milder or tart flavor.
- Consider the texture and appearance of the cheeses, choosing a mix of wedge-shaped, circular, cubed, or sliced cheeses for visual variety.
- If you're serving a strong-smelling cheese, place it on a separate plate to avoid overpowering the more delicate cheeses.
- Choose cheeses with different textures, such as a soft and creamy Brie, a firmer cheddar or Gouda, and a hard grating cheese like Parmigiano-Reggiano.
Some specific examples of cheeses to consider for your platter include:
- Goat cheese
- Sharp white cheddar cheese
- Colby jack
- Swiss cheese
- Gouda
- Aged cheddar
- Blue cheese
- Brie
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Select fruits that are in season
When creating a fruit and cheese platter, it's a good idea to select fruits that are in season as they will be at their freshest and most flavourful. In-season fruits will also offer a variety of colours, textures and flavours to your platter, making it visually appealing and tasty.
For a summer fruit platter, stone fruits such as peaches, nectarines, plums and apricots are a great choice, but be sure to shop a few days in advance as they tend to ripen quickly. Cherries, berries, melon, figs and grapes are also delicious summer fruits that pair well with cheese. If you're feeling adventurous, try adding some blood oranges to your platter for a striking presentation. Their sweet citrus flavour goes perfectly with salty, creamy cheeses like brie.
In the autumn, apples and pears come into season, and their crisp, juicy texture can add a refreshing contrast to richer, more savoury cheeses. Figs are also in season during autumn, and their natural sweetness pairs beautifully with a variety of cheeses, including blue cheese, goat cheese and feta.
When creating a winter fruit platter, dried fruits such as apricots, figs and cranberries can add a nice touch, especially when paired with strong, salty cheeses like blue cheese or aged cheddar. Oranges are also in season during the winter, and their bright colour and sweet flavour can liven up your platter.
No matter the season, selecting fruits that are in season will ensure your fruit and cheese platter is a success. So, get creative and have fun experimenting with different flavour and colour combinations!
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Prepare your platter in advance
Preparing your fruit and cheese platter in advance can save you time and stress on the day of your event. Here are some steps to follow:
Firstly, select your cheeses. It is recommended to choose three to four different types of cheese with a variety of textures, such as soft, semi-soft, and hard cheeses. Consider including a mix of familiar and adventurous options, such as Brie, blue cheese, cheddar, or goat cheese. If you want to add meat to your platter, plan for two ounces of meat per person.
Next, prepare your fruit. Wash, dry, and slice your chosen fruits into bite-sized pieces. Consider the colour and texture of the fruits when selecting them. Juicy, sweet fruits like peaches, plums, and berries pair well with cheese. Oranges and blood oranges also make a striking addition to the platter.
Then, assemble the platter. Start by placing the larger items, such as cheese and bowls, on the board. You can add one to each corner of the platter. Separate the fruits and spreads by colour and texture to create a visually appealing display. Leave some space for crackers, which should be added just before serving to avoid sogginess.
Finally, store your platter. Cover it with plastic wrap and keep it in the fridge until ready to serve. Remove the platter from the fridge 30 minutes to one hour before serving to allow the cheese to come to room temperature, as this enhances its flavour and texture.
By following these steps, you can have a delicious fruit and cheese platter ready to serve at your event, saving you time and effort on the day.
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Use garnishes to add colour
Garnishes are a great way to elevate your fruit and cheese platter, adding pops of colour and making it look abundant and inviting.
Herbs are a brilliant way to add colour and aroma to your platter. While you might not want to eat fresh herbs with cheese, they are a feast for the eyes and can fill up space to make your platter look abundant. Try rosemary, basil, thyme, or mint leaves. You could also add some edible flowers, such as violas or rose petals, for a delicate and colourful touch.
If you want to add some extra colour and texture, consider adding some sliced fruit. Red grapes are a classic choice, adding a juicy burst of flavour and dimension to your platter. For a summer platter, fresh berries are a wonderful option, adding sweetness and a pop of colour. Or, for something different, try green apples, sliced into wedges or fans for a unique shape and a vibrant, fresh colour.
Dried fruits are another colourful option, especially when combined with nuts. Try dried apricots, figs, or cranberries, which add a different texture and a burst of sweetness.
Finally, don't forget the power of olives to add colour and flavour to your platter. Green and black olives offer different shades and flavours, and you can find a variety of types to suit your taste, such as pimento-stuffed green olives, dark kalamata olives, or cornichons (tart French pickles).
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Serve cheese at room temperature
Cheese is best served at room temperature, which is typically around 68-72°F (20-22°C). This is because the fat in cheese carries most of its flavour, and cold temperatures cause the fat molecules to contract, muting the flavour. When cheese is allowed to come up to room temperature, these molecules relax, releasing strong and flavourful aromas. The texture of the cheese also changes, becoming softer and creamier.
To serve cheese at room temperature, remove it from the fridge at least half an hour to an hour before serving. The amount of time needed varies depending on the type of cheese. For example, ripe and runny bries may need up to two hours to reach room temperature, while harder cheddars may only need an hour. It is important to note that leaving cheese unrefrigerated for too long can cause it to spoil, so it is best to only remove the amount of cheese that will be consumed from the fridge. Additionally, covering the cheese can help prevent it from drying out.
It is also important to consider the temperature of the room when serving cheese. If the room is too hot, the cheese may become too soft or the fat may separate and bead on the surface. Therefore, it is recommended to keep an eye on the cheese as it comes to room temperature.
By allowing the cheese to reach room temperature before serving, you can ensure that your guests will experience the full flavour and texture of the cheese.
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Frequently asked questions
Choose 3-4 different types of cheese with a mix of soft, semi-soft, and hard cheeses. Offer a variety of cheeses from different milk sources, such as cow, goat, and sheep cheeses, which have different tastes and textures. If you know your guests are not adventurous eaters, you might want to skip the strong blue cheese and stick to more common cheeses like cheddar, gouda, or brie.
Wash and slice a variety of fruits to add to your platter. Try to include fruits with different colours and textures to add variety. Some good options include grapes, peaches, plums, pears, melon, figs, berries, and cherries.
You can add crackers, bread, nuts, olives, pickles, and dips or spreads like honey, jams, or mustard. If you want to add meat to your platter, include 2 ounces of various meats per person.
You can prepare your fruit and cheese platter the day before and wrap it in plastic wrap to store it in the fridge. However, wait to add crackers or nuts to avoid sogginess, and add the cheese 30 minutes to 1 hour before serving so that it can come to room temperature.
