How to Create a Fruit and Cheese Tray
Instructions
Select cheese:
- Decide how many types of cheese to include on the tray.
- For a gathering of 12 to 15 people, 3 to 5 types would be appropriate.
- Something sliced that can be picked up and placed on a cracker – Colby jack, extra sharp cheddar, Swiss, Monterey jack.
- Something smoky – Gouda is my preference; smoked cheddar is another option.
- Something blue and creamy – Stilton, Gorgonzola; keep them in a triangle.
- Something tart – goat cheese is my preference.
- Another creamy one, kept in a triangle – brie as it goes perfectly with fruit and toasted bread.
- Additions – shaved parmesan; another type of blue; another sliced cheese.
- Havarti and fontina are two great types as well.
Select fruit:
- Think seasonal and also consider the colors you want.
- Use some dried fruit and some fresh fruit.
- Try Satsuma mandarin oranges with beautiful stems and leaves still attached; peel some and then place a couple whole oranges on the tray for garnish and color.
- Dried figs, if fresh are not in season – cut them in half and they are great; plus, they pair so well with many of the cheeses.
- Sliced pears would be perfect for Fall.
- Grapes are always a must for a cheese tray.
- Raspberries will add color and tartness to the tray.
- Other berries, and even melon, would be nice on a cheese tray.
Select nuts:
- It is nice to have some crunch, and nuts, cheese and fruit go so well together.
- Use two flavors of nuts – one sweeter, one savory and more herbal.
- Sesame cashews.
- Rosemary and sea salt marcona almonds.
Select other additions:
- If the cheese tray is all that will be served, adding something with a briny flavor pairs well.
- Marinated artichokes.
- Olives – buy the good kind – from an olive bar, if available.
- Charcuterie – add some type of Italian deli meat.
- My favorite is prosciutto – the appearance is nice, it pairs perfectly with figs and creamy cheese, and it adds texture to the cheese tray.
- Salami or another harder Italian meat are nice choices.
Garnish with herbs:
- Use fresh rosemary to garnish the cheese tray.
- Sage leaves would be beautiful in the Fall.
Select bread and crackers:
- Try 3 – 4 types of crackers – buy or make crackers with different flavors, shapes and sizes.
- One with a touch of sweetness with dried raisins, then some flatbread crackers with rosemary, and a basic but pretty, large round cracker with whole grains and black sesame seeds.
- Buy something with height – cheese straws and bread sticks are great.
- Make crostini – thinly slice regular or whole wheat baguettes, brush with olive oil, and place under a broiler; lightly brown on each side.
Some random recommendations:
- Place natural parchment down on the tray so the food will not directly come in contact with the wood tray.
- Place the cheese on the tray first, and not all facing the same direction or right in line.
- After the cheese, place the larger fruit and the prosciutto.
- Fill in with the smaller fruit and nuts next.
- Garnish with the oranges and herbs last.
- Prop up a couple of the triangle cheeses, like the brie, on some of the grapes.
- Label – use a small chalkboard serving piece to identify the various cheese types or small flags to place in each type of cheese.
