Cheese & Fruit Plate Recipe

Chill and slice

Place both cheeses in the refrigerator for at least 15 minutes so they are firm and easier to slice. Using a sharp knife, slice each 8 oz block into 12–14 thin slices (about 1/8–1/4 inch thick), or into bite-size triangles if preferred.

Fan or stack the cheddar and pepper jack slices on opposite sides of the serving platter, leaving space in the center for fruit. If using a cheese slicer or mandoline-safe guard, exercise caution; you want even, attractive slices.

Prepare grapes

Rinse the grapes under cold water, remove any stems and dry gently with paper towels. Keep them in small bunches rather than single grapes for a nicer presentation.

Prepare strawberries

Rinse strawberries, hull and halve (or quarter large berries) so pieces are bite-size and easy to pick up.

Prepare pineapple

Peel, core and cut fresh pineapple into 1-inch chunks. Pat dry to remove excess juice so the platter doesn't become soggy.

Prepare melon

Cut cantaloupe or honeydew in half, remove seeds, and either scoop into balls with a melon baller or dice into 1-inch cubes. Chill briefly if preferred.

Arrange fruit on the platter between the cheese sections: place grapes in small clusters, group strawberries, pineapple chunks and melon together in visually balanced piles. Keep fruits that brown (strawberries, melon) toward the end of the platter so they are used first.

Tuck fresh mint leaves around fruit clusters for color and aroma. If using honey, drizzle lightly over pineapple and melon just before serving (or serve honey in a small bowl for guests to add).

Place crackers or sliced baguette in a separate small basket or arranged on the platter edge so they stay crisp. Provide small cheese knives or spreaders for serving.

Serve immediately at cool room temperature or within 30 minutes of assembly. If you must hold the platter for longer, cover loosely and refrigerate; allow cheeses to sit 10–15 minutes at room temperature before serving so flavors are optimal.