Fruit Charcuterie Board
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 301
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 28
- Protein
- 10
- Cholesterol
- 46
- Sodium
- 248
- Total: 1 hr
- Active: 1 hr
Ingredients
Chocolate-Cream Cheese Dip:
2 ounces cream cheese, at room temperature
1/2 cup heavy cream
1/4 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla bean paste
Raspberry Yogurt Dip:
3 ounces raspberries
2/3 cup full-fat Greek yogurt
1 tablespoon honey
1 teaspoon vanilla bean paste
Zest and juice of 1 lemon
Fruit Board:
1 small cantaloupe (about 1 pound)
4 green kiwis
1/4 cup honey
8 ounces seedless green grapes, snipped into bunches
8 ounces seedless red grapes, snipped into bunches
1/4 small seedless watermelon (about 12 ounces), cut into triangles
1 navel orange, cut into 12 wedges
16 ounces strawberries, stems on, halved
1 pint blueberries
6 ounces blackberries
One 8-ounce wheel Brie
4 ounces manchego cheese, thinly sliced into triangles
Fresh mint sprigs, for serving
Directions
- For the chocolate-cream cheese dip: Add the cream cheese, heavy cream, confectioners’ sugar, cocoa powder and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until stiff peaks form, 2 to 3 minutes. Transfer to a small ramekin or bowl and chill until ready to serve.
- For the raspberry yogurt dip: Process the raspberries in a food processor until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl. Add the yogurt, honey, vanilla and lemon zest and juice and stir until well combined and light pink. Transfer to a small ramekin or bowl and chill until ready to serve.
- For the fruit board: To cut the cantaloupe, first remove the peel: Start by cutting off a small piece from the top and bottom (the stem end where you can see a little spot from where the cantaloupe grew and the end opposite to it). Then turn it onto one of the flat ends and, starting from the top and following the contour of the cantaloupe, cut off the peel with the knife, making sure to keep as much of the flesh intact as possible. Continue until the entire peel is gone.
- Next, leave the cantaloupe sitting on one of the flat ends and cut directly down through the middle. Use a spoon to scoop out and discard the seeds and membrane. Turn the cantaloupe halves over so the hollow sides are facing down. Slice the fruit crosswise into 1/2-inch-thick slices in the same direction as the top and bottom slices were cut. Chill in an airtight container until ready to serve.
- To cut the kiwis, keep the peel intact and insert the tip of a paring knife about 1/2 to 1 inch into the center of a kiwi at a 45-degree angle. Repeat this step to create a “V”. This is the start of your zigzag. Continue this pattern around the entire kiwi. Gently twist and pull the fruit until the 2 pieces separate. Repeat with the remaining kiwis. Chill in an airtight container until ready to serve.
- For the fruit board: Arrange the chocolate-cream cheese dip and raspberry yogurt dip on a board. Add the honey to a small bowl and place on the board. Fill in around the board with the cantaloupe, kiwi, green and red grapes, watermelon, orange, strawberries, blueberries, blackberries, Brie and manchego. Fill in any blank spaces with mint sprigs.