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November 20, 2014

Cheese and Fruit Tray: How-To

November 20, 2014

rustic fall cheese and fruit tray

I had a small catering job last week for a meeting for a group of women.  The meeting was mid-afternoon, and they wanted some hors d’oeuvres that would be pretty and nice, but not too heavy.  One of the items I proposed to them was a Fall cheese and fruit tray, and I was thrilled that was one item they chose.

To start, I found a beautiful, albeit simple, rustic wooden serving tray from HomeGoods.  It has some hardware on the corner, and it is a great mix of modern and rustic – and the perfect size for a large cheese tray!  (It is slightly ridiculous how excited I was to put this cheese tray together!)

Serving Trays

Here are some other examples of rustic-looking wooden trays that would work for this type of cheese tray:

cheese and fruit tray how to; farmhouse wooden trays

one | two | three | four

cheese and fruit tray how to; farmhouse wooden trays

five | six | seven | eight

 

If you need an appetizer for Thanksgiving, this idea is perfect.  It doesn’t require much cooking – just shopping, deciding on ingredients, some slicing, and arranging.  Think flower arranging but with food!  The colors are very Fall, and it would be lovely served with wine.  See below for some of my tips!!

Fall cheese and fruit tray; rustic; wooden tray

Okay, here are my steps:

  • Decide how many types of cheese to include.  I had 60 people in mind, so I included 9 types of cheese.  For a family gathering of 12-15 people, you’d only need 3-5 types of cheese.
  • For cheese, I like to have the following:
    • Something sliced that can be picked up and placed on a cracker (colby jack, extra sharp cheddar, swiss, monterey jack)
    • Something smoky (gouda is my preference; smoked cheddar is another option)
    • Something blue and creamy (Stilton, gorgonzola) – Keep them in a triangle
    • Something tart (goat cheese is my preference)
    • Another creamy one, kept in a triangle (brie). Brie goes perfectly with fruit and toasted bread.
    • Additions: shaved parmesan; another type of blue; another sliced cheese
      • Havarti and fontina are two great types as well
  • Select your fruit.  Think seasonal and also consider the colors you want.  You’ll want some dried fruit and some fresh fruit.
    • I browsed Whole Foods and found Satsuma mandarin oranges with beautiful stems and leaves still attached.  I peeled some and then placed a couple whole oranges on the tray for garnish and color.
    • Dried figs, if fresh are not in season.  Cut them in half and they are lovely!  Plus they pair so well with many of the cheeses.
    • Sliced pears would be perfect for Fall.
    • Grapes are always a must for a cheese tray.  I found these very dark purple grapes to help with the color scheme.
    • The raspberries at Whole Foods were pretty, and though they are technically out of season, I added them for color, tartness, and because it was a ladies event.  Berries, and even melon would be nice on a cheese tray.
  • Add some nuts.  It is nice to have some crunch, and nuts, cheese and fruit go so well together.  I had two flavors of nuts – one more sweet, one more savory and herbal.
    • Sesame cashews
    • Rosemary and sea salt marcona almonds
  • Other additions.  If this cheese tray is all you are serving, adding something with a briny flavor pairs well.
    • Marinated artichokes
    • Olives (buy the nice kind – from an olive bar, such as the ones in Harris Teeter or Whole Foods)
  • Charcuterie.  I always like to add some type of Italian deli meat.
    • My favorite is prosciutto.  The appearance is nice, it pairs perfectly with figs and creamy cheese, and it adds texture to the cheese tray.
    • Salami or another harder Italian meat are nice choices.  I used salami and pepperoni with another appetizer that day, so I held them off of the cheese tray.
  • Garnish with herbs.
    • I used fresh rosemary to garnish the cheese tray.
    • Sage leaves would be beautiful in the Fall.
  • Bread and crackers.
    • For this event, I had 4 types of crackers.  Buy or make crackers with different flavors, shapes and sizes.  I had one that had a touch of sweetness with dried raisins, then some flatbread crackers with rosemary, and a basic but pretty, large round cracker with whole grains and black sesame seeds.
    • Buy something with height.  Cheese straws and breadsticks are great.
    • Make crostini.  Thinly slice regular or whole wheat baguettes, brush with olive oil, and bake at 400 until crisp and lightly browned.
    • Offer a gluten free option on a separate tray.
  • Serving utensils.
    • You will not necessarily need many utensils, but you do need a few spreaders or cheese knives.
    • I used wooden spreaders found at Sur la Table.

Chalkboard Label for Cheese Tray; Fall

  • Random tips
    • I placed brown (natural) parchment down on the tray so the food did not directly come in contact with the wood.
    • Place the cheese on the tray first, and not all facing the same direction or right in line.
    • After the cheese, place the larger fruit and the prosciutto.
    • Fill in with the smaller fruit and nuts next.
    • Garnish with the oranges and herbs last.
    • I also propped up a couple of the triangle cheeses, like the brie, on some of the grapes.
    • Label.  I used a small chalkboard serving piece to show which cheeses were which.  I’ve also made small flags to place in each type of cheese with a label on past cheese trays.

Fall cheese and fruit tray; rustic, wooden tray

Enjoy and have fun making something like this cheese and fruit tray!

 

 

 

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Related

Posted by Lindsay 54 Comments
Filed Under: Appetizers, Fall, Recipes Tagged: cheese tray, fall appetizer, hors d'oeuvres, Thanksgiving appetizer, types of cheese, Whole Foods

Comments

  1. Claire says

    November 20, 2014 at 3:19 pm

    This looks so good! {So good that I want to eat it right now!!!} I love how you included the directions and notes on what pairs well together.

    Reply
  2. Rebekah Perrin says

    May 25, 2015 at 7:53 pm

    Do you have any ideas for how to adapt this for summer? I’m having a graduation party for my husband this Saturday and would love to do something like this but more summery! 🙂

    Reply
    • sevenlayercharlotte says

      June 12, 2015 at 5:18 pm

      Hi Rebekah, I am so sorry I missed this comment. I have been slack about blogging lately, and this question just slipped through the cracks! I apologize! I do hope your husband’s party went well.

      Reply
  3. Julie Herman says

    August 19, 2015 at 10:06 pm

    That display is beautiful. It’s organic looking and scrumptious! I am a caterer in Michigan and I just wanted to let you know. Hope you’re having a great summer 🙂

    Reply
  4. Mary says

    September 7, 2015 at 7:29 pm

    So beautiful and looks delicious but maybe a bit crowded. How did it work with the cheeses that are whole and need to be sliced?

    Reply
    • sevenlayercharlotte says

      September 8, 2015 at 12:19 am

      Thank you, Mary! I was going for a more crowded look, and I had to provide enough for 60 people. I added a couple of wooden cheese knives/spreaders that people were able to use for the soft cheeses. I believe it worked well! Obviously sliced cheeses are the easiest, but for the widest range of flavors, the soft cheeses are needed. Thank you for reading the post!

      Reply
  5. ~~Rhonda says

    October 11, 2015 at 12:20 am

    Lots of good advice and hints on putting a tray together. I appreciate your generosity in sharing your expertise.

    Reply
  6. Lisa says

    October 19, 2015 at 8:09 pm

    Thank you so much for spelling this out for me! I can do this, but needed the instructions on the cheese. Many thanks!

    Reply
    • sevenlayercharlotte says

      November 2, 2015 at 8:37 am

      You’re welcome, Lisa.

      Reply
  7. Natasha says

    November 4, 2015 at 6:24 pm

    How much meat do you think is necessary for a tray for 15 people? I bought 2 pounds of gourmet cheese (Fromage D’Affinois Brie, Wilde Weide Gouda, Andante Tomme Dolce Goat and a local Blue Bell Blue.

    Reply
  8. Natasha says

    November 4, 2015 at 6:37 pm

    How much meat do you think is necessary for a tray for 12-5 people? I bought almost 2 pounds of gourmet cheese.

    Reply
    • sevenlayercharlotte says

      November 4, 2015 at 6:56 pm

      Natasha your cheese selection sounds delicious! For the meet, I really don’t buy that much….I often buy it pre-packaged instead of making a trip to the deli. So 1 of those packs of prosciutto plus maybe 1 other kind for variety. I’d say 1/3 pound or less of salami or pepperoni (or whatever Italian cured meat you prefer).

      Reply
  9. barb says

    November 13, 2015 at 12:50 pm

    this is so pretty and useful for the coming seasons

    Reply
    • sevenlayercharlotte says

      November 13, 2015 at 1:04 pm

      Thank you, barb!

      Reply
  10. Lauren says

    November 18, 2015 at 4:55 pm

    this is the best look cheese plate i have ever seen! definitely keeping this for future inspiration!!

    Reply
    • sevenlayercharlotte says

      November 18, 2015 at 7:35 pm

      Thank you so much, Lauren!!

      Reply
  11. PMays says

    November 20, 2015 at 1:49 am

    I love every delicious and creative thing about this! Thank you!

    Reply
  12. Ann O. says

    November 20, 2015 at 11:10 pm

    I love this cheese tray and am making one just like it for a horse race on Saturday.

    Reply
  13. Vicki says

    December 19, 2015 at 7:27 am

    I took this to a party last night and received so many compliments! Thanks so much for sharing!

    Reply
    • sevenlayercharlotte says

      December 19, 2015 at 11:55 am

      Thank you for telling me, Vicki! I’m so glad that you all enjoyed it!

      Reply
  14. Ann says

    January 26, 2016 at 2:10 pm

    Thanks so much for your notes – I had about 40 people over for an afternoon celebration and this was definitely a hit.

    Reply
    • sevenlayercharlotte says

      January 28, 2016 at 12:58 am

      Ann, I appreciate you taking the time to comment! I am so happy to hear that your cheese tray was a hit!! Nice work!

      Reply
  15. Sue says

    January 30, 2016 at 1:09 pm

    This looks so delicious!
    What would you recommend for a mid-May get-together of about 60 people?

    Reply
    • sevenlayercharlotte says

      February 4, 2016 at 8:55 am

      Hi Sue! I apologize for the delay. The cheese tray in my post was for almost that many people, but they were all women. If you’re offering other food, a tray this large and full will be plenty for that number. For mid-May, I would focus on what is seasonal in your area. For me, I would definitely have strawberries, and possibly cherries. Instead of rosemary, I would probably garnish with fresh mint and/or fresh basil. And some kind of goat cheese or brie with honey would pair well with either of those. If you could locate some honeycomb, that would be a beautiful garnish/accompaniment as well! Overall, think light and Spring-y. I would recommend goat cheese, Pecorino, Robiola, something blue, Port Salut or brie, extra sharp white cheddar, and I always love to add a rich gouda. Really anything you like will most likely be crowd-pleasing. I hope this is helpful!!

      Reply
  16. Betty Prudden says

    November 6, 2016 at 9:06 am

    It looks wonderful , but am I the only one concerned about germs…It seems a bit unsanitary to have 60 people diving in to get grapes, nuts, etc. and soft cheese
    never is sits still when you are trying to get some to spread…

    Reply
    • Lindsay says

      November 7, 2016 at 1:41 pm

      Hi Betty. We used cheese spreaders/knives for the soft cheeses, and other utensils and small tongs. They just aren’t all pictured here. And I only let a cheese tray sit out for a couple of hours at room temperature, which keeps it within the window of food safe temperatures. Before serving, I store the cheese tray in my refrigerator. If you aren’t comfortable with serving it this way, you could make individual crostini with a type of cheese, a meat, and a spread like fig jam…you’d get the flavor profile, without people eating off of the same tray.

      Reply
  17. Michelle says

    November 13, 2016 at 11:09 pm

    How far in advance do you feel you can prepare the tray (and keep in the fridge) before the cheeses dry out?

    Reply
    • Lindsay says

      November 17, 2016 at 8:33 am

      Hi Michelle, I apologize for the delayed reply! I try not to make the cheese tray until the day of an event. You could assemble it all in the morning, refrigerate it, and serve it that evening. I have sliced the cheeses the night before, kept them in individual containers in the fridge, then assembled the tray the next day. That is not ideal, but it will work if you are in a time crunch!

      Reply
  18. Kim says

    November 18, 2016 at 2:55 pm

    I have referred to your instructions for this beautiful rustic cheese and fruit tray many times since you posted it. I am always proud to serve the results. Thank you for the detailed instructions!

    Reply
  19. Bridgette Talley says

    January 1, 2017 at 12:51 pm

    beautiful work

    Reply
    • Lindsay says

      January 1, 2017 at 5:14 pm

      Thank you!

      Reply
  20. lbflyingdog says

    October 14, 2017 at 5:30 pm

    This is beautiful!! Having some ladies over for a Happy Hour next week and this is perfect!! Thank you so much!! I will be serving smoked salmon as my meat so will pass on the meat on tray. I am excited now!!

    Reply
  21. Michelle says

    November 19, 2017 at 6:12 am

    Lindsay-I saw your beautiful charcuterie tray a while back and loved the instructions. I have always thought of it as my favorite representation and am going to serve it this Thanksgiving. I found a similar tray at Home Goods and love how rustic yet elegant your food looks. I’ve looked everywhere and scanned tons of posts as far as the utensils to use, as I am a bit of a germaphobe too;)….I appreciate your previous response with regards to using tongs and spreaders…I wondered if everyone was just to use their fingers which wasn’t appealing to me. So thank you for clarifying that issue. Now I can run out to buy some cute utensils! Thanks so much!-Michelle

    Reply
  22. Michelle Profant Schweber says

    November 21, 2017 at 2:42 am

    GREAT Article! Thank you for your shopping suggestions!!! Still going strong in 2017!!!!

    Reply
  23. PJ says

    June 3, 2018 at 2:08 am

    This is really lovely! Thank you for sharing how to arrange the tray.

    Reply
    • Lindsay says

      June 7, 2018 at 6:50 pm

      Thank you! Putting together food like this is one of my favorite things, so I was happy to share 🙂

      Reply
  24. Cyndy says

    January 6, 2019 at 1:27 pm

    This is beautiful Lindsay – I looked it up based on your recent Instagram post where you mentioned it was one of your most popular. I always struggle with keeping sliced apples or pears from going brown. Do you have any tips?

    Reply
    • Lindsay says

      January 6, 2019 at 6:27 pm

      Thank you, Cyndy! I appreciate that!! I usually toss them in some citrus juice, ideally orange juice. That way they aren’t too sour, but it keeps them from browning.

      Reply

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About Lindsay

Charlotte native, wife to my college sweetheart, and mama to two little boys! Passionate about healthy eating, family-friendly recipes, entertaining, and overall wellness. Often found in my kitchen, surrounded by toy cars and chaos created by my sons! Rely heavily on coffee, dry shampoo, prayer, and texts with my girlfriends.

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