Fall Cheese Platter

Health score
2%
Fall Cheese Platter
25 min.
12
259kcal

Suggestions


As the leaves begin to change and the air turns crisp, there's no better way to celebrate the flavors of fall than with a delightful Fall Cheese Platter. This vibrant and colorful spread is not only a feast for the eyes but also a delicious combination of sweet and savory tastes that will impress your guests at any gathering. Perfect for holiday parties, family get-togethers, or simply a cozy evening at home, this platter brings together the best of the season.

Imagine the crunch of fresh apples mingling with the tartness of cranberries, all beautifully complemented by a rich, homemade chutney that adds a touch of warmth with its hints of ginger and garlic. The assortment of cheeses, from sharp Cheddar to creamy Swiss, provides a delightful contrast in flavors and textures, while the hazelnuts sprinkled on top resemble charming little acorns, adding a whimsical touch to your presentation.

In just 25 minutes, you can create a stunning centerpiece that not only satisfies the palate but also sparks conversation. Serve it alongside your favorite crackers, and watch as your friends and family gather around to indulge in this seasonal treat. Whether you're hosting a festive gathering or simply enjoying a quiet night in, the Fall Cheese Platter is sure to become a cherished addition to your autumn traditions.

Ingredients

  • cups apples chopped
  • cups cranberries 
  • cup bell pepper red chopped
  • 0.3 cup onion finely chopped
  • 0.8 cup brown sugar packed
  • 0.5 cup golden raisins 
  • 0.5 cup vinegar white
  • 1.5 teaspoons ginger finely chopped
  • clove garlic finely chopped
  • 16 oz monterrey jack cheese such as cheddar, colby-monterey jack, monterey jack with jalapeño peppers and swiss assorted
  • 0.3 cup hazelnuts (filberts)
  • serving round buttery crackers 

Equipment

  • sauce pan
  • cookie cutter

Directions

  1. In 2-quart saucepan, mix all chutney ingredients.
  2. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.
  3. Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters.
  4. Place cheese on medium platter, overlapping leaves.
  5. Sprinkle hazelnuts on platter to look like acorns.
  6. Serve with chutney and crackers.

Nutrition Facts

Calories259kcal
Protein15.48%
Fat45.5%
Carbs39.02%

Properties

Glycemic Index
27.47
Glycemic Load
4.33
Inflammation Score
-6
Nutrition Score
8.4547826829164%

Flavonoids

Cyanidin
8.23mg
Delphinidin
1.28mg
Malvidin
0.07mg
Pelargonidin
0.05mg
Peonidin
8.2mg
Catechin
0.37mg
Epigallocatechin
0.25mg
Epicatechin
2.3mg
Epigallocatechin 3-gallate
0.23mg
Luteolin
0.1mg
Isorhamnetin
0.17mg
Kaempferol
0.24mg
Myricetin
1.11mg
Quercetin
4.16mg

Nutrients percent of daily need

Calories:259.29kcal
12.96%
Fat:13.41g
20.63%
Saturated Fat:7.43g
46.43%
Carbohydrates:25.88g
8.63%
Net Carbohydrates:23.94g
8.7%
Sugar:20.87g
23.19%
Cholesterol:33.64mg
11.21%
Sodium:244.59mg
10.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.26g
20.53%
Calcium:306.85mg
30.69%
Vitamin C:19.87mg
24.09%
Phosphorus:195.43mg
19.54%
Manganese:0.29mg
14.46%
Vitamin A:701.28IU
14.03%
Vitamin B2:0.19mg
10.93%
Zinc:1.29mg
8.61%
Selenium:5.95µg
8.49%
Fiber:1.94g
7.77%
Vitamin B6:0.13mg
6.58%
Vitamin E:0.98mg
6.55%
Magnesium:22.03mg
5.51%
Copper:0.11mg
5.27%
Vitamin B12:0.31µg
5.23%
Potassium:181.51mg
5.19%
Folate:18.08µg
4.52%
Iron:0.79mg
4.38%
Vitamin K:4.1µg
3.9%
Vitamin B1:0.04mg
2.83%
Vitamin B5:0.24mg
2.41%
Vitamin B3:0.39mg
1.97%
Vitamin D:0.23µg
1.51%