Your basic cheese tray but the persimmons add a nice twist; I paired with fontina and gouda - 8 oz is not enough, I'd get a larger wedge.
Instant Italian Cheese Tray
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Make a ho-hum cheese tray spectacular with a few unexpected additions. One large wedge of cheese looks like you splurged, but it's actually less expensive than offering several smaller choices.
Yield: Makes 8 servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Ingredients
- Warm Fennel-Olive Sauté
- 1 (8-oz.) wedge fontina cheese
- 2 Fuyu persimmons, sliced
- 1/4 pound thinly sliced prosciutto
- Sliced ciabatta bread
Preparation
- 1. Arrange all ingredients on a large serving platter or cutting board.
- Party Tip: Fuyu persimmons, which are a beautiful red-orange fruit, are available in October through February. Shaped like a tomato, they have a super-sweet melon-like flavor. Fuyus should be eaten while still firm and crisp versus the Hachiya, another type that should be enjoyed when the fruit is very soft.
Instant Italian Cheese Tray Recipe at a Glance
- COURSE: Appetizers, Snacks
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Cheese, Vegetables
- OCCASION: Autumn, Winter
- PUBLICATION: Southern Living
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