Best Cheese And Fruit Plate Recipes

COTTAGE CHEESE AND FRESH FRUIT PLATE

Cottage Cheese and Fresh Fruit Plate image

Fresh Seasonal Fruit and Cottage Cheese make a good lite breakfast. Blood Orange Balsamic Glaze infuses a tart flavor into the fresh fruit.

Provided by Potagekempcc

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cantaloupe (Peeled, Seeded, Sliced Thin)
2 kiwi (Peeled, Sliced)
2 pints strawberries (Sliced in half)
2 beefsteak tomatoes (Sliced 1/4-inch)
16 ounces low fat cottage cheese
12 fresh mint leaves
1/4 cup balsamic glaze (Blood Orange)

Steps:

Chill salad plates for 10 minute.
Assemble the plates.
Place 4 cantaloupe slices on each plate.
Place 2 sliced tomatoes in center and top each with a scoop (#24) or about 2 ounces low-fat cottage cheese.
Place 4 sliced strawberries and 2 sliced kiwi on plates.
Drizzle Balsamic Glaze over fresh fruit.
Garnish plates with fresh mint leaves.
Chef Note: Use any Balsamic Glaze you like.

CHEESE AND FRUIT PLATE

Cheese and Fruit Plate image

Turn an ordinary cheese and fruit tray into something more memorable with the addition of a chewy and nutty fig spread.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 18

Number Of Ingredients 10

Ingredients

1 bag (9 oz) dried Mission figs (about 24 medium figs), chopped
1 bag (2 1/2 oz) hazelnuts (filberts), chopped (about 1/3 cup)
1 jar (12 oz) apricot preserves
1 piece (8 oz) Gouda cheese
1 piece (8 oz) blue cheese
1 round (8 oz) Brie cheese
1 container (1 lb) fresh strawberries (about 24)
1 bag (7 oz) dried apricots
64 whole wheat crackers
Fresh parsley sprigs

Steps:

In small serving bowl, mix spread ingredients until blended.
To serve, place cheeses on decorative platter; surround with strawberries, apricots and crackers. Garnish with parsley sprigs. Serve with fig spread.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 24 g, TransFat 0 g

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