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A simple summer fruit and cheese board featuring delicate goat and cow's milk cheeses paired with fresh cantaloupe, apricots, peaches and grapes. 
Print Recipe
Summer Fruit and Cheese Board
Prep Time
15 mins
 

A simple summer fruit and cheese board featuring delicate goat and cow's milk cheeses paired with fresh cantaloupe, apricots, peaches and grapes. 

Recipe Type: Appetizer
Cuisine: Mediterranean
Keyword: fruit and cheese board
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
  • 1/2 cantaloupe, exterior rinsed and scrubbed, seeded, and cut into thin slivers
  • 1/2 pound apricots, halved or quartered, pits removed
  • 1/2 pound yellow and donut peaches, halved or quartered, pits removed
  • 1 lemon
  • 1 wedge goat's milk gouda, sliced (here: Hollandais Spring Koe Goat Gouda)
  • 1 wedge Brie, (here: St. Andre)
  • 1 rectangle tomme, (here: Meadow Creek Dairy Appalachian Tomme)
  • 8 ounces fresh perline mozzarella
  • Pinch sea salt
  • 1 bunch Champagne Grapes
  • 1/3 cup apricot jam
  • Toasted flatbread triangles, rye crisps, and crackers for serving
Instructions
  1. Use care when serving cantaloupe – take the time to thoroughly scrub and rinse the exterior and then pat dry. Halve, seed, and cut cantaloupe into thin slivers.
  2. Prepare the apricots and peaches. Squeeze a lemon over both to prevent browning.
  3. On large board or marble slab, arrange and slice the cheeses. Drain the mozzarella, tip into a small bowl, and top with a pinch or two sea salt.
  4. Tuck the fruits around the cheeses wherever you can find room. Just before serving, add a small bowl of jam and tuck flatbreads, crisps, and crackers along the edges.