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. And besides, it’s *so* last year to limit your spread to fancy pepperoni.
That’s where the “fruicuterie” board comes in: a clever fruit charcuterie board 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 appetizer (or, if you ask us, dinner).
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
1. 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.