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How to Make a ‘Fruicuterie’ Board
Make no mistake, we love us some good prosciutto di Parma and saucisson sec. But when feeding a crowd, it’s classy to be mindful that not everyone is a diehard carnivore. That’s where the “fruicuterie” board comes in: a clever charcuterie platter piled high with cheese and fresh fruit instead of meat. Feel free to use any combination, but the selections below make for a particularly epic platter.
12 to 16 servings
4 ounces blue cheese, such as Danish Blue
4 ounces aged goat cheese, such as Cypress Grove Midnight Moon
4 ounces Brie, such as President Brie
4 ounces soft triple crème cheese, such as Fromagerie Germain
4 ounces Cotswold cheese
3 kiwis, peeled and thickly sliced
3 golden kiwis, peeled and thickly sliced
2 mangoes, peeled and diced
4 small bunches of grapes
4 handfuls of cherries
8 figs, quartered
2 peaches, thickly sliced
2 white peaches, thickly sliced
3 apricots, thickly sliced
3 plums, thickly sliced
1 cup cubed watermelon
1 cup cubed cantaloupe
1 cup halved strawberries
1 cup blackberries
1 cup raspberries
1 cup golden raspberries
Place the cheeses on a large platter and let them sit at room temperature for 20 to 30 minutes until softened. Arrange the fruit in clusters around the cheese.
234 calories
11g fat
27g carbs
10g protein
21g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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