Fresh Fruit and Cheese Platter

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

12

Introduction

Here is an elegant and delicious way to end a meal–the ripest fruits of the season combined with excellent cheeses. Because this Soup and Bread Supper lends itself to fall and winter entertaining, we are recommending the fruits of these seasons. We like to offer two or three cheeses on a cheese platter. Take our suggestions as just that. Feel free to vary the fruits according to season and the cheeses according to tastes, being sure all is of the highest quality.

Ingredients

	½	lb. sharp Cheddar cheese, such as Black Diamond or Tillamook
	½	lb. good-quality blue cheese, such as Oregon blue, Danish blue, Stilton, or Roquefort
	½	lb. good-quality soft or semisoft cheese, such as Taleggio or Teleme
	2	or 3 ripe pears, preferably Comice
	1	lb. red or green grapes
	12	ripe figs
	2	crisp apples, such as Gala, Granny Smith, or Fuji
	3	tangerines

Steps

1. Remove all cheeses from refrigerator 2 to 3 hours before serving. (Cheese is much more flavorful when not ice-cold.) Rinse all fruits, except tangerines, in a colander. Peel tangerines and section.
2. Use a large serving board or platter (marble is wonderful) to attractively arrange cheeses and fruits.
3. Provide several sharp paring knives for cutting pears, apples, and hard cheeses. Provide butter-style knives for cutting soft cheese. Offer small plates so guests can help themselves to a selection of fruit and cheese.

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