Cheese And Bread Platter Recipes
ELEGANT CHEESE AND FRUIT PLATTER
Entertaining can be easy! Assemble an appetizing arrangement that serves 24 in no time at all.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- On large serving platter, arrange cheeses in center. Cover; let stand at room temperature about 30 minutes.
- Arrange fresh fruit in groups around cheeses. Sprinkle dried apricots and cherries over cheeses and fruit. Tuck rosemary sprigs among fruit.
- To serve, provide cheese planes for harder cheeses and cheese spreaders for soft cheeses. If desired, serve cheeses and fruit with crackers.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 25 mg, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 12 g, TransFat 0 g
DELI SANDWICH PARTY PLATTER
Four kinds of meat, two kinds of spread and an assortment of breads add up to dozens of delicious sandwiches guests can assemble themselves. Cost: $66.81 TIP: To serve 24, we suggest buying a package each of plain and whole wheat mini bagels, plus one loaf sourdough bread and one French baguette. But mini bagels, mini croissants, dinner rolls and cocktail rye are shown in the photo.
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- Arrange lettuce leaves on a serving platter; top with deli meats, rolled up if desired. Serve with hummus, cheese spread, breads and bagels.
Nutrition Facts : Calories 205 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 1235mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
BREAD AND SPREADS PLATTER
In just 20 minutes, you can offer guests three quick-and-easy cream cheese spreads to put on top of baguette slices.
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 18
Number Of Ingredients 6
Steps:
- Among 3 small bowls, divide cream cheese. Stir red peppers into cream cheese in 1 bowl. Stir olives into cream cheese in another bowl. Stir pesto into cream cheese in third bowl.
- Line serving platter with lettuce leaves. Mound 3 spreads on lettuce leaves. Surround with bread slices.
Nutrition Facts : Calories 140, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 1 g, TransFat 0 g
GREEK MEZZE PLATTER
A delicious Greek mezze platter filled with pita bread, dips, fresh vegetables and cheese is the perfect way to feed a crowd and perfect for entertaining.
Provided by Alida Ryder
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Place all the ingredients on a large platter in groups to make serving easier.
- Drizzle the feta cheese with olive oil and sprinkle with dried oregano.
- Drizzle olive oil over the hummus and top with toasted pine nuts (optional)
- Add warmed pita bread and serve.
Nutrition Facts : Calories 502 kcal, Carbohydrate 52 g, Protein 33 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 1183 mg, Fiber 15 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHEESE PLATTER
Assembling a stunning fruit and cheese platter requires no cooking. I follow a few key principles to be sure it looks festive and is easy for guests to help themselves. First, I choose an interesting assortment of cheeses--hard sharp cheeses, soft creamy ones, and pungent blue cheeses. I look for an interesting mix of flavors, textures, and colors.
Provided by Ina Garten
Categories appetizer
Number Of Ingredients 3
Steps:
- Go to the best cheese shop in town and ask the person at the counter which cheeses are ready to serve. Taste everything; they expect you to. We all know that the Brie may look terrific, but it can be underripe and tough or overripe and ammoniated. You want only the freshest cheeses that are perfectly ripened. Take them home, refrigerate them, and then bring them to room temperature a few hours before serving.
- Second, be sure to have a platter or wooden board that is flat and large enough to hold the cheeses without crowding them. Arrange the cheeses with the cut sides facing out, and with several small cheese knives, maybe one for each type of cheese.
- Third, to finish the platter, add sliced breads or crackers, and green leaves. I use either lemon or galax leaves, which you can get from your florist. If you have a garden, any large flat leaf like hydrangea looks beautiful, but be sure they aren't poisonous and are pesticide-free!
- Overall, the simpler the design, the better the platter looks. Group each kind of cheese together and add one large bunch of green or red grapes in the center to create a visual focal point. Fill in the spaces with lots of crackers or small slices of bread.
CHEESE AND BREAD PLATTER
Steps:
- Line a large round platter with fig leaves. Place the bunch of grapes in the center of the platter and arrange the wedges of Cheddar, Tremblay, and Danish Blue Cheese around the grapes. Pour the fig jam into a ramekin and add a small spoon for serving. Arrange the ramekin and crackers between two of the cheeses. Pile dried apricots together between two of the cheeses. Place the slices of Brown Bread between the remaining cheeses and fill in any gaps on the platter with additional apricots.
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4.6/5 (8)Category AppetizersCuisine AmericanTotal Time 10 mins
- Start by arranging larger items on a large, flat surface like a cutting board. Items in containers like bowls of olives, small jars of jam, or a ramekin of honey are a good starting point.
- Next, place a variety of cheeses on different corners of the board. Place a cheese knife next to each selection so the flavors don't get mixed.
- Arrange sliced crusty bread or crackers near the cheese. Try not to go overboard since these can take up a lot of real estate on your fruit and cheese platter. Sometimes I serve these in a separate bowl or plate next to the fruit and cheese platter instead.
MEAT AND CHEESE PLATTER (CHARCUTERIE BOARD) - EASY AND DELISH
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Estimated Reading Time 6 mins
- (Optional step): If you're using wood, spread a layer of parchment paper on your board so that the fatty foods like meats and cheeses don't leave grease stains. If you are using marble, like I did, or a metal sheet pan, no protection is required.
- Start by choosing one or more focal points. It can be anything! I placed a few bowls of jam, hummus, pomegranate seeds, and mozzarella balls with olives on the board first to establish my focal points. They are usually placed either in the center or in spots where you will place other items around. But in this case, since those bowls are not filled with the main items (meats and cheeses), you will have to leave enough space to layer the main items around those focal points. These small bwols make the board more visually appealing, especially if you choose some with different sizes/height/shapes.
- Next, layer one ingredient at a time on the board, starting with the 2 key items: cured meats (like Calabrese, prosciutto, and capocollo) and cheeses (I chose a hard cheese like cheddar which is popular among kids, and some other hard cheeses like manchego, loved by adults).
- Then arrange the starches, such as crackers, breadsticks, and toast on the board, followed by the seasonal fruits and veggies on the board. Different colors of produce make for a bright, vivid, and beautiful board! I picked some that my kids would eat such as grapes and strawberries.
GREEK INSPIRED ANTIPASTO PLATTER. - HALF BAKED HARVEST
From halfbakedharvest.com
Estimated Reading Time 5 mins
- Arrange all the ingredients on a large platter or wood cutting board. Drizzle a little olive oil over the hummus. Serve with assorted breads and crackers so people can mix and match their bites depending in their tastes.
- Add the cubed feta, herbs and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.
- Add the olive oil and garlic to a small saucepan and set over medium low heat. Bring the oil to a simmer and then reduce the heat to LOW. Simmer, for 10 minutes, stirring occasionally until fragrant. Remove from the heat, stir in olives. Add crushed red pepper to taste. Can be served warm or chilled. Olives can be stored in a glass jar in the fridge for up to 1 week.
HOW TO CREATE A FRENCH CHARCUTERIE PLATTER | RECIPES FROM ...
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Estimated Reading Time 6 mins
- Place taller items, such as jars of jam, chutney, cornichons and breadsticks in the center of the platter.
- Artfully arrange the meats, cheeses, crackers, bread, grapes and mustard around the jars, grouping like items together.
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- Put the dips in small bowls (or keep them in their packaging, if store-bought) and place them on the board.
- Arrange the fruits and veggies, followed by the cheese, bread and crackers, and stuffed grape leaves.
CHEESE PLATTER RECIPE | MYRECIPES
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- Cheese tastes best at room temperature, so take your selections out of the refrigerator 2 hours before the party begins. Decorate the platters with the fruit. Serve with the bread and crackers.
- Note: Offer 3 different types of cheese, and label them so guests don't have to guess what they are eating and will know the name if they want to buy some for themselves.
CHEESE STRATA RECIPE - PLATTER TALK
From plattertalk.com
- In a large bowl, mix together the milk, eggs, salt, and pepper. In a medium-size bowl, toss the cheeses together.
- Place 2 pieces of bread on the bottom of the prepared pan. The bread should cover most of the bottom. If it doesn’t not, add another piece of bread or part of one to fill in the gap. Sprinkle with one third of the cheese. Place the second layer of bread over the cheese and again, fill in any large gaps with extra bread. Carefully pour the milk and egg mixture over the entire casserole. It will seem lie a lot, but the bread will soak it up as it cooks. Top with the remaining cheese. (At this point you can cover and refrigerate the strata for up to 24 hours before baking.)
- Bake for 45 to 50 minutes, or until the casserole is very puffy and the cheese is golden brown on the top. Let sit for about 10 minutes before cutting and serving.
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