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Fruit and Cheese Platter

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Fruit and Cheese Platter
  • Prep 20 min
  • Total 40 min
  • Servings 24
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Here’s a fresh and cheesy delight to serve your guests. Fruits and three types of cheese decorate this appetizing platter that's ready in just 40 minutes!
Updated Oct 31, 2010

Ingredients

  • 8 oz Gorgonzola, Stilton or other blue cheese wedge
  • 8 oz Brie or Camembert cheese wedge
  • 8 oz log of goat cheese rolled in chopped fresh herbs such as chives, parsley or basil
  • 1 fresh pineapple
  • 2 cups melon cubes (cantaloupe, honeydew or watermelon)
  • 1 1/2 lb grape clusters (red, green or purple)
  • Bay leaves or fresh herb sprigs such as mint, basil or parsley, if desired

Steps

  • 1
    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.
  • 2
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a guest-pleasing platter, choose a variety of cheeses, then pair them with an assortment of fresh fruit.
  • tip 2
    Fresh berries would also be beautiful on the tray. Serve them in small bowls on the tray.

Nutrition

150 Calories, 8g Total Fat, 6g Protein, 11g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 oz cheese and 1/4 cup fruit each
Calories
150
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
240mg
10%
Potassium
180mg
5%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
9g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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