5 pounds fruit (apples cut in wedges; bananas, cut in chunks; kiwi fruit, cut in wedges; pears, quartered; pineapple spears; strawberries) (5 to 6)
3 pounds dessert cheese (blue; brie; camembert; guyère, port du salut) (3 to 4)
2 pounds dessert crackers or wafers (2 to 2 1/2)
Servings: 50
1. Select fruit in season that offers contrast in color and texture. Arrange attractively on a platter or tray.
2. Place cheese on the platter with the fruit or alongside. Cut cheese into serving pieces or provide knife or cheese server so guests may serve themselves. Garnish. Seasonal garnishes are appropriate.
3. Serve fruit and cheese with dessert crackers or wafers.
Notes: See p. 713-715 for wine accompaniments.
3 pounds dessert cheese (blue; brie; camembert; guyère, port du salut) (3 to 4)
2 pounds dessert crackers or wafers (2 to 2 1/2)
Servings: 50
1. Select fruit in season that offers contrast in color and texture. Arrange attractively on a platter or tray.
2. Place cheese on the platter with the fruit or alongside. Cut cheese into serving pieces or provide knife or cheese server so guests may serve themselves. Garnish. Seasonal garnishes are appropriate.
3. Serve fruit and cheese with dessert crackers or wafers.
Notes: See p. 713-715 for wine accompaniments.
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