FALL CHEESE PLATTER

Fall Cheese Platter image

Your family and friends will fall for this spectacular cheese platter--and making it takes so little extra time!

Provided by Betty Crocker Kitchens

Time 25m

Yield 12

Number Of Ingredients 12

Ingredients

2 medium apples, chopped (2 cups)
2 cups cranberries
1 medium red bell pepper, chopped (1 cup)
1 small onion, finely chopped (1/4 cup)
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup white vinegar
1 1/2 teaspoons finely chopped gingerroot
1 clove garlic, finely chopped
16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss
1/4 cup hazelnuts, (filberts)
Crackers

Steps:

In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.
Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

Nutrition Facts : Calories 225, Carbohydrate 17 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg