Fruit & Cheese Recipe
Make Fruit & Cheese Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese
Fresh fruit
Accents & accompaniments
Method
Cheese
- 1
Bring cheeses to temperature
Remove all cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature. This enhances flavor and makes soft cheeses spreadable.
- 2
Prepare soft cheese
Place the brie (or camembert) whole on the board. If you prefer, score the top lightly in a crosshatch. Place the goat cheese in a small ramekin or leave as a log. Crumble or slice the cheddar into bite-sized slices or chunks and fan them on the board.
- 3
Fresh fruit
- 4
Prepare grapes and berries
Rinse grapes and berries under cold water and pat dry. Remove grapes from stems into small clusters for easy picking. Keep berries whole unless very large (halve strawberries).
- 5
Prepare apples and pears
Core and thinly slice the green apple and pear. Squeeze the 1/2 lemon over apple slices to lightly coat and prevent browning; toss gently to distribute. Arrange fruit slices in small fans or stacks on the board.
- 6
Prepare figs
If using fresh figs, rinse and halve them. Arrange fig halves flesh-side up so guests can see the interior. If using dried figs, quarter them for easy bites.
Accents & accompaniments
- 7
- 8
Arrange nuts, crackers, and jam
Place mixed nuts in a small bowl or scatter a small pile on the board. Put crackers and toasted baguette slices in separate sections so they don’t get soggy. Spoon fig jam/apricot preserves into a small dish and position near the soft cheeses for spreading.
- 9
Garnish and final assembly
On a large board or platter, place cheeses first (one group per cheese). Surround cheeses with clusters of grapes, small piles of berries, apple and pear slices, and fig halves. Fill gaps with nuts and crackers. Add small spoons or spreaders for the jams and goat cheese ramekin. Tuck rosemary sprigs as garnish for aroma and visual appeal. Drizzle the remaining honey over any cheese or leave in a small dish for guests.
- 10
Serving notes
Provide cheese knives: a soft cheese knife for brie/goat cheese, a hard cheese knife for cheddar, and a spreader for jams. Recommend guests pair sweet fruits with the tangy goat cheese or aged cheddar, and soft brie with honey/fig jam. Keep the board at room temperature and consume within 2–3 hours for best texture and freshness.