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Fall Cheese Platter

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  • Prep 25 min
  • Total 25 min
  • Servings 12
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Your family and friends will fall for this spectacular cheese platter--and making it takes so little extra time!
By Betty Crocker Kitchens
Updated Aug 14, 2006

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    For a pretty fall platter, choose several cheeses in varying colors. Cheese with salami or bacon creates an especially fall-looking leaf.
  • tip 4
    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.

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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