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This Fruit and Cheese Platter is my go-to when I need something that looks impressive but takes little effort to pull together. It’s a mix of creamy cheeses, fresh grapes, crisp veggies, and salty snacks.
This fruit platter is ideal for holidays, weekend get-togethers, or honestly, any night you just want to skip cooking and nibble on something pretty. I’ve been making fruit and cheese platters for years, and they never disappoint. They’re quick to assemble, look effortlessly beautiful, and everyone finds something they love. You can even build one around what’s in your fridge. Easily swap the figs for apples, and use whatever nuts you’ve got on hand.
If you want to make your board feel a little extra special, try adding my Herbed Cottage Cheese Dip or Pumpkin Hummus.
Recipe Overview
Ingredients Needed
Here’s what you’ll need to put together this Fruit and Cheese Platter. Everything is simple and easy to find, and you’ll see the exact amounts listed in the recipe card further down.
- Fresh thyme: A few sprigs for garnish; rosemary works too if that’s what’s in your kitchen.
- Brie cheese: Slice into triangles for easy grabbing.
- Gouda: Mild and buttery, perfect for balance.
- Aged goat cheese: Brings a tangy, creamy contrast.
- Aged Parmesan cheese: Cut into cubes for a salty crunch.
- Grapes: Red or green both work, adding sweetness and color.
- Hummus: Use any flavor you love. Depending on the season, here are some options: Pumpkin Hummus, Beet Hummus, or traditional hummus.
- Green olives: For that briny, salty bite that ties everything together.
- Beef salami: Adds savory protein. Feel free to use turkey or chicken salami instead if preferred.
- Pita bread: Cut into triangles. Toasted pita chips also work great.
- Crackers: Choose a variety for texture and flavor.
- Golden raisins: Sweet and chewy. Regular raisins work too if that’s what you have.
- Roasted pistachios: Adds crunch and color. Almonds or cashews also work.
- Pecans: Bring that toasty, buttery crunch.
- Figs: Fresh and quartered. If unavailable, dried figs are a solid backup.
- Radishes: Quartered for a peppery crunch and bright color.
- Endives: Halved lengthwise, they make a great edible scooper.
- Baby carrots: Peeled and cut into matchsticks for color and crispness.
How to make a Fruit and Cheese Platter
Here’s how to pull it all together so that it’s balanced and beautiful every time:
Step 1: Start by arranging the cheeses on your platter, spreading them out so there’s room to fill in around them later. Add clusters of grapes in between to give everything a natural, colorful flow.
Step 2: Spoon the hummus and olives into small bowls and nestle them onto the board. Add the pita triangles, crackers, and veggies in small groups so they’re easy to grab.
Step 3: Fill in the gaps with fruits, nuts, and dried fruit to add color and texture. Don’t stress about making it perfect – the more relaxed it looks, the better.
Step 4: Finish with a sprinkle of fresh thyme for that little pop of green, and serve right away.
Variations & Tips
- Start by placing the cheeses first, then fill in with fruit, nuts, and crackers.
- Mix up the cheeses. Swap brie for camembert, or try a smoky cheddar if you want something bolder. A mix of textures always makes the board more interesting.
- Add a seasonal twist, like fresh berries in summer and dried apricots in winter. It keeps things colorful and fits the mood of the season.
- Don’t skip the crunch. Nuts, seeds, and crisp veggies make every bite more satisfying.
- Keep a few extra grapes, nuts, and crackers in the fridge or pantry. You can refresh the board halfway through so it still looks full and inviting.
- Skip the salami if you want to make it vegetarian-friendly. There’s plenty of flavor happening already!
- Honey, fig jam, or a little balsamic glaze adds a touch of sweetness that elevates the whole board
- Use small bowls for dips or olives to keep the board tidy and easy to navigate.
Common Questions
Since it’s got a mix of soft cheeses, meats, and fruit, about two hours is the sweet spot, then pop everything back in the fridge to keep it fresh. If it’s a hot day, aim for just one hour.
Totally! You can slice and portion everything the night before and keep it covered in the fridge. Just wait to assemble the board until closer to serving, so it still looks bright and appetizing. Cheese tastes better at room temperature, so take it out about 20-30 minutes before serving.
Wrap the cheeses in parchment or wax paper, keep the meats sealed in containers, and refrigerate the fruits and veggies separately. That way everything stays fresh and ready for snacking later.
More party-ready appetizers
- Caprese Skewers
- Taco Chicken Pinwheels
- Chili Cheese Dip
- Avocado Chicken Salad Pinwheels
- Easy Taco Dip Recipe
- Greek Yogurt Fruit Dip
- Easy Olive Coated Cheese Ball
- Keto Deviled Eggs
Thanks for stopping by. If you try a recipe and like it, be sure to leave me some feedback in the comment section below.
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Fruit and Cheese Platter
Ingredients
- 8 ounces wheel brie cheese, sliced into triangles
- 8 ounces gouda, sliced
- 8 ounces aged goat cheese, sliced
- 8 ounces aged parmesan cheese, cut into ½-inch cubes
- 1¼ pounds grapes
- ⅔ cup hummus of choice
- ⅔ cup green olives
- 8 ounces beef salami
- 1-2 pita bread, cut into triangles
- 12-16 crackers
- ½ cup golden raisins
- ¼ cup roasted pistachios
- ½ cup pecans
- 2-3 figs, quartered
- 2-3 radishes, quartered
- 3-4 endives, halved lengthwise, optional
- 4-6 baby carrots, peeled and cut into matchsticks
- 2-3 sprigs fresh thyme, for garnish
Instructions
- Start by arranging the cheeses (8 ounces wheel brie cheese, 8 ounces gouda, 8 ounces aged goat cheese, and 8 ounces aged parmesan cheese) on your platter, spreading them out so there’s room to fill in around them later. Add clusters of grapes (1¼ pounds grapes) in between to give everything a natural, colorful flow.
- Spoon the ⅔ cup hummus of choice and ⅔ cup green olives into small bowls and nestle them onto the board. Add the 1-2 pita bread triangles, 12-16 crackers, and veggies ( 2-3 radishes, 3-4 endives, and 4-6 baby carrots) in small groups so they’re easy to grab.
- Fill in the gaps with fruits (2-3 figs), nuts (¼ cup roasted pistachios½ cup pecans), 8 ounces beef salami, and dried fruit (½ cup golden raisins) to add color and texture. Don’t stress about making it perfect – the more relaxed it looks, the better.
- Finish with a sprinkle of 2-3 sprigs fresh thyme for that little pop of green, and serve right away.
Notes
- Let the cheeses sit at room temperature for about 20 minutes before serving so they’re soft and flavorful.
- Mix up textures with creamy, hard, and crumbly cheeses to make every bite interesting.
- Add pops of color with fresh fruit and herbs for a board that looks as good as it tastes.
- Keep extra crackers, nuts, and grapes on hand so you can refill as guests snack.
- Store leftovers in separate airtight containers in the fridge for up to 3 days.
- Hard cheeses, nuts, and olives keep best. Soft cheeses and fruit are better enjoyed the same day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
