Fall Cheese Platter

Health score
4%
Fall Cheese Platter
25 min.
12
331kcal

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 inviting spread is perfect for gatherings, whether it's a cozy family get-together or a festive holiday party. With a medley of textures and tastes, this platter is sure to impress your guests and tantalize their taste buds.

At the heart of this dish is a homemade chutney that combines the sweetness of apples and golden raisins with the tartness of cranberries, all enhanced by the warm notes of ginger and garlic. This luscious chutney pairs beautifully with an assortment of cheeses, including sharp Cheddar and creamy Monterey Jack, creating a harmonious balance of flavors. The addition of crunchy hazelnuts adds a delightful touch, resembling acorns that evoke the essence of autumn.

Not only is this Fall Cheese Platter a feast for the palate, but it also serves as a stunning centerpiece for your table. The colorful presentation, with cheese cut into charming leaf shapes and the vibrant chutney, will surely catch the eye of your guests. Ready in just 25 minutes, this side dish is both simple to prepare and incredibly satisfying. Gather your friends and family, and let the flavors of fall inspire your next gathering!

Ingredients

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

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

Calories331kcal
Protein13.43%
Fat44.85%
Carbs41.72%

Properties

Glycemic Index
27.47
Glycemic Load
4.33
Inflammation Score
-6
Nutrition Score
10.327826023102%

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:331.45kcal
16.57%
Fat:16.82g
25.87%
Saturated Fat:8.23g
51.43%
Carbohydrates:35.2g
11.73%
Net Carbohydrates:32.92g
11.97%
Sugar:22.07g
24.52%
Cholesterol:33.64mg
11.21%
Sodium:373.95mg
16.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.32g
22.65%
Calcium:329.44mg
32.94%
Vitamin C:19.87mg
24.09%
Phosphorus:235.47mg
23.55%
Manganese:0.37mg
18.42%
Vitamin A:701.28IU
14.03%
Vitamin B2:0.22mg
13.22%
Vitamin K:11.43µg
10.89%
Vitamin E:1.49mg
9.96%
Selenium:6.62µg
9.46%
Zinc:1.38mg
9.21%
Fiber:2.28g
9.12%
Iron:1.44mg
8.02%
Folate:28.64µg
7.16%
Vitamin B1:0.11mg
7.15%
Vitamin B6:0.14mg
7.02%
Magnesium:24.81mg
6.2%
Copper:0.12mg
6.18%
Potassium:198.96mg
5.68%
Vitamin B3:1.11mg
5.55%
Vitamin B12:0.31µg
5.23%
Vitamin B5:0.3mg
2.95%
Vitamin D:0.23µg
1.51%