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+ servings
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
  • 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
  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.