Cheese Platter

Cheese Platter Recipe
Photo: Melanie Acevedo
Nothing is easier and more sophisticated than an assortment of artisanal cheeses, fresh fruits, and bread. It's a bonus for your guests if you put "nametags" on the cheeses so they'll know which ones they're enjoying.
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Yield:

30 servings

Recipe from

Real Simple

Nutritional Information

Calcium 264 mg
Calories 193
Caloriesfromfat 1 %
Carbohydrate 1 g
Cholesterol 49 mg
Fat 16 g
Fiber 0 g
Iron 0 mg
Protein 12 mg
Satfat 10 g
Sodium 476 mg

Ingredients

1 1/4 pounds Great Hill Blue, Point Reyes' Original Blue, or Cowgirl Creamery's Red Hawk
1 pound Pierre Robert, Bingham Hill's Poudre Puff, or Sally Jackson's Guernsey
1 1/4 pounds Appleby's Cheshire, Cabot Creamery's Vintage Choice Cheddar, or Grafton Village Cheese Company's Four Star Cheddar
Red or green grapes Pears, apples or clementines
Assorted breads and crackers

Preparation

Cheese tastes best at room temperature, so take your selections out of the refrigerator 2 hours before the party begins. Decorate the platters with the fruit. Serve with the bread and crackers.

Note: Offer 3 different types of cheese, and label them so guests don't have to guess what they are eating and will know the name if they want to buy some for themselves.

Note:

Kay Chun and Jane Kirby,

December 2002
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