Your family and friends will fall for this spectacular cheese platter--and making it takes so little extra time!
Fall Cheese Platter
- Prep Time 25 min
- Total 25 min
- Servings 12
- Ingredients 12
Ingredients
Cranberry-Apple Chutney
- 2 medium apples, chopped (2 cups)
- 2 cups cranberries
- 1 medium red bell pepper, chopped (1 cup)
- 1 small onion, finely chopped (1/4 cup)
- 3/4 cup packed brown sugar
- 1/2 cup golden raisins
- 1/2 cup white vinegar
- 1 1/2 teaspoons finely chopped gingerroot
- 1 clove garlic, finely chopped
Cheese Platter
- 16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss
- 1/4 cup hazelnuts, (filberts)
- Crackers
Instructions
-
Step1In 2-quart saucepan, mix all chutney ingredients. 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.
-
Step2Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.
Nutrition
225
Calories
13 g
Total Fat
10 g
Protein
17 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 225
- Calories from Fat
- 115
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 260 mg
- Potassium
- 130 mg
- Total Carbohydrate
- 17 g
- Dietary Fiber
- 1 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 14%
- 14%
- Vitamin C
- 8%
- 8%
- Calcium
- 26%
- 26%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 High-Fat Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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