Cheese platters take little time to make and don't require cooking skills. On the downside, slice after slice of cheese does look a little boring arranged on a plate. Give your cheese platter a little pizazz using whole fruit, foliage and leafy greens. It won't take you much more time than a plain platter, but the result looks quite festive. Use three platters to showcase three different fruits.
- Skill level:
- Moderately Easy
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Things you need
- 3 Platters
- 1 bunch kale
- 1 bunch, red chard
- 1 head butter lettuce
- 5 apples
- 5 oranges
- 1 pineapple
- 227gr. each Havarti, Cheddar, Swiss, Muenster, Gouda and Jarlsberg cheese
- Cutting board
- Cheese grater
- 1/2 cup mayonnaise
- Lemon juice
- Measuring cup
Wash the kale, chard and butter lettuce. Do not break the butter lettuce head apart, just remove any damaged or limp leaves. Dry the greens well. Wash the apples, oranges and pineapple. Rinse well.
Peel the skin from two of the oranges and break into sections. Cut the havarti cheese into 1/2-inch cubes. Thread a cube of havarti cheese on a tooth pick with a section of orange.
Cut a thin slice off the bottom of one orange so it doesn't wobble. Spread the butter lettuce leaves apart and put them on one of the platters. Place the orange, cut side down, in the centre of the head of the butter lettuce.
Push the toothpicks, with the orange slices and cheese cubes, into the orange. Arrange more orange slices and cheese cubes around the whole orange among the butter lettuce leaves.
Cut a slice off the bottom of the pineapple so it is steady. Do not cut the top off. Thread 1-inch cubes of cheddar cheese on toothpicks and stick them into the pineapple.
Cover the platter with the kale leaves. Place the pineapple in the centre of the platter. Arrange slices of Swiss, Muenster, and Gouda cheese around the pineapple.
Grate Jarlsberg cheese until you have one cup. Mix with 1/2 cup of mayonnaise, sour cream or yoghurt. Add 1/2 cup of pineapple cut into quarter inch chunks. Place 1/2 teaspoon of the mixture on crackers and place on the cheese platter.
Place the red chard leaves on the third platter. Put an apple in the middle of the platter. You might have to take a thin slice off the bottom of the apple so it doesn't wobble.
Slice the remaining apples. Mix 1/4 cup of lemon juice with 1/2 cup of water. Dip the apple slices in this mixture right after you cut them to keep them from turning brown. Arrange the slices around the apple in the centre.
Slice sharp cheddar about the same size as the apple slices. Arrange a ring of cheddar slices around the apple slices. Alternate slices of apple and cheese as the last ring.
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