Sweet and Savory Mediterranean Fruit and Cheese Platter
This Mediterranean-inspired platter balances the richness of cheeses with the freshness of seasonal fruits, a touch of savory meats or nuts, and a drizzle of honey or olive oil. It’s colorful, nourishing, and ideal for gatherings, date nights, or as a festive appetizer.
Time
Prep Time: 20 minutes
Assembly Time: 10 minutes
Total Time: 30 minutes
Serves: 4–6
Ingredients
Cheeses (choose 3–4):
Feta (cubed or whipped with olive oil + herbs)
Manchego or Pecorino (nutty + firm)
Brie or Camembert (creamy)
Halloumi (lightly grilled slices, served warm if possible)
Goat cheese log (rolled in pistachios or herbs)
Fruits (fresh + dried):
Fresh grapes (red or green)
Figs (fresh or dried)
Pomegranate seeds
Dried apricots
Medjool dates (pitted, can stuff with almonds or soft cheese)
Sliced pears or apples (brush with lemon to prevent browning)
Savory Elements:
Marinated olives (green + Kalamata)
Roasted red peppers
Prosciutto or bresaola (optional for non-vegetarian)
Cucumber slices or mini bell peppers
Crunchy Additions:
Toasted pita chips or crostini
Walnuts or pistachios
Sesame breadsticks
Extras:
Small bowl of honey (drizzle over cheese)
Extra virgin olive oil with herbs
Fresh herbs (mint, basil, rosemary sprigs for garnish)
Instructions
Arrange cheeses on a large wooden board or platter, spacing them out. Cut some into slices, leave others whole for variety.
Add fruits around the cheeses—cluster grapes, fan out apple/pear slices, and place figs + dried fruits in small groups.
Layer savory items like olives, roasted peppers, and meats (if using) between the fruit and cheese.
Add crunch with nuts, breadsticks, or pita chips tucked into gaps.
Finish with extras—a drizzle of honey over brie or goat cheese, olive oil in a small bowl, and sprinkle fresh herbs for aroma.
Notes & Tips
Balance flavors: Include at least one creamy cheese, one firm cheese, and one tangy/briny cheese.
Seasonal swap: In summer, add peaches, cherries, or watermelon; in winter, use citrus, persimmons, or dried figs.
Vegetarian option: Skip meats and add roasted chickpeas or stuffed grape leaves.
Make ahead: Wash and cut fruits (except apples/pears) a few hours before, and store in the fridge. Assemble platter just before serving.
Frequently Asked Questions
Q: What wine pairs well with this platter?
A: A crisp Sauvignon Blanc, dry rosé, or a light red like Pinot Noir complement both the fruits and cheeses beautifully.
Q: Can I make this kid-friendly?
A: Yes! Swap stronger cheeses for mild ones like mozzarella or mild cheddar, add crackers instead of olives, and keep honey for dipping.
Q: How do I keep apples and pears from browning?
A: Brush slices with lemon juice or soak briefly in a water + lemon solution before plating.
Nutritional Information
Calories: ~380–420
Protein: 12–15g
Carbohydrates: 28–32g
Fat: 24–27g
Fiber: 5–7g