Fall Cheese Platter

Your family and friends will fall for this spectacular cheese platter--and making it takes so little extra time! MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2006

Cranberry-Apple Chutney

medium apples, chopped (2 cups)

cups cranberries

medium red bell pepper, chopped (1 cup)

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

clove garlic, finely chopped

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

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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.
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.

The remaining chutney is delicious served with roast turkey, ham or pork. Or for a quick appetizer, spoon chutney over a block of cream cheese and serve with crackers.
To elaborate on the fall theme, serve cheese with sliced apples and pears. Dipping sliced fruit into citrus juice, such as orange juice, will prevent slices from turning brown.
For a pretty fall platter, choose several cheeses in varying colors. Cheese with salami or bacon creates an especially fall-looking leaf.
For longer storage of the chutney, pour hot chutney into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. This makes a very nice hostess gift. It can be stored in the refrigerator for up to 2 months.