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Fall Cheese Platter

Fall Cheese Platter

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Betty Crocker Kitchens

Updated Aug 14, 2006

Fall Cheese Platter

Fall Cheese Platter

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Prep Time 25 min
Total 25 min
Servings 12
Ingredients 12

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Ingredients

Cranberry-Apple Chutney

2 medium apples, chopped (2 cups)
2 cups cranberries
1 medium red bell pepper, chopped (1 cup)
1 small onion, finely chopped (1/4 cup)
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup white vinegar
1 1/2 teaspoons finely chopped gingerroot
1 clove garlic, finely chopped

Cheese Platter

16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss
1/4 cup hazelnuts, (filberts)
Crackers

Instructions

Step
1

In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.
Step
2

Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

Nutrition

225 Calories

13 g Total Fat

10 g Protein

17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 225

Calories from Fat: 115

Total Fat: 13 g

Saturated Fat: 8 g

Cholesterol: 40 mg

Sodium: 260 mg

Potassium: 130 mg

Total Carbohydrate: 17 g

Dietary Fiber: 1 g

Protein: 10 g

% Daily Value*:

Vitamin A: 14%; 14%

Vitamin C: 8%; 8%

Calcium: 26%; 26%

Iron: 4%; 4%

Exchanges:

1 Starch; 1 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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