Pin I discovered this platter late one evening while experimenting with what I had on hand—dark cherries that had just come into season, a wedge of black-ashed goat cheese I'd been saving, and the kind of quiet kitchen energy that makes you want to create something beautiful rather than just functional. Something about the contrast of those deep purple fruits against the pale, ash-dusted cheese felt almost artistic, so I arranged them with intention and called a friend over. She walked in, saw the platter, and said nothing for a moment—just smiled. That's when I knew I'd stumbled onto something special.
I made this for a dinner party on the kind of summer evening where the light stays gold until nearly nine o'clock. Everyone expected something more complicated, but when I set this down in the center of the table, there was this collective exhale—like permission to slow down and enjoy the simple pleasure of good fruit, good cheese, and good conversation. It became the kind of dish that people lingered over, picking through until the platter was bare, talking long after dessert should have ended.
Ingredients
- Dark cherries (1 cup, pitted and halved): Look for ones that are deep, almost black-red and yield slightly to pressure—that's when the flavor is at its peak, sweet with a subtle tartness that anchors the whole platter.
- Ripe plums (2, sliced into wedges): Choose plums that smell fragrant at the stem and have a slight give when you hold them gently; underripe plums taste woody, but overripe ones fall apart when you slice them.
- Purple grapes (1 cup, halved): Halving them releases their juice slightly and makes them easier to pair with cheese in a single bite—a small move that changes the whole eating experience.
- Black-ashed goat cheese (200 g, sliced or crumbled): This cheese has a delicate, slightly earthy flavor and a creamy texture that the ash coating somehow makes feel more elegant; buy it from a cheese counter if possible so you can ask them to slice it fresh.
- Toasted walnuts (2 tbsp, optional): The toasting step matters more than you'd think—raw walnuts taste bitter by comparison, but toasted ones bring a warm, almost buttery note that echoes the cheese's richness.
- Honey (1 tbsp, optional): A light drizzle creates pockets of sweetness that make the savory cheese feel less stark; I learned this by accident when a spoon slipped.
- Fresh thyme sprigs (for decoration): More than just pretty, the herbal bite of thyme adds a whisper of complexity that makes you pause and actually taste what's on your plate.
Instructions
- Set your stage:
- Choose a platter large enough that the fruit and cheese can breathe—crowding them diminishes their beauty and makes it harder for people to navigate. I use a slate board when I have one, but a simple white plate works just as well if you pay attention to the arrangement.
- Arrange with intention:
- Group the cherries, plums, and grapes in separate sections, letting their colors speak to each other. Don't worry about perfect symmetry; the magic is in the contrast of deep purples and reds against the pale cheese and wood of the board.
- Settle the cheese:
- Place your goat cheese slices or crumbles in the spaces between the fruit clusters, nestling them in like they belong there. The creamy texture should feel like a bridge between all the bright fruit flavors.
- Crown it all:
- Scatter the toasted walnuts across the platter if you're using them, then drizzle the honey in thin threads. This final layer should feel effortless, not fussy—step back and look at what you've created before you show anyone else.
- Bring it to the table:
- Serve immediately while everything is at its best, and let your guests move around the platter, creating their own perfect bites. This is less about following rules and more about play.
Pin There's a moment during these evenings when someone takes a cherry, a slice of plum, a bite of cheese, and a walnut all at once, then closes their eyes for just a second. That's the moment it stops being about following a recipe and becomes about creating a small, edible memory. I've learned that's what these platters are really for.
The Art of Pairing
The real magic happens when you think about what drink you'll serve alongside this. A dry sparkling wine creates a conversation between the bubbles and the fruit's natural sweetness, while a light-bodied red like Pinot Noir echoes the deeper flavor notes in the cherries and plums. I've also had success with a crisp white wine—something with acidity that cuts through the richness of the cheese. The point is to choose something you enjoy drinking on its own, because your guests will be sipping between bites, and the drink should feel like part of the experience, not an afterthought.
Building Texture and Dimension
If you want to push this platter beyond its elegant simplicity, thin slices of toasted baguette or gluten-free crackers add a textural element that transforms the eating experience. I discovered this when a guest ran out of fruit and reached for a cracker with a piece of cheese and honey—suddenly it felt like a more substantial appetizer without losing any of its refinement. The crunch also makes you slow down and be more intentional about each bite, which somehow makes the whole moment feel more luxurious.
Seasonal and Storage Wisdom
This platter is at its best when the fruit is in season and at peak ripeness, so I make it late June through early September when cherries and plums are singing. Outside those months, the fruit tastes like a memory of itself, which isn't terrible but isn't quite the same. The beauty of this dish is that there's almost no prep or cooking involved, so you can pull it together just before serving without any stress.
- Buy your goat cheese the day you plan to serve it, as it's most delicate when fresh.
- Pit your cherries and slice your fruit no more than an hour before service to preserve their brightness and prevent browning.
- If you need to make this ahead, keep all components separate in the refrigerator and assemble just before guests arrive.
Pin This platter has become my quiet answer to the question of how to entertain without exhausting yourself. It's proof that elegance doesn't require complexity, and that sometimes the most memorable meals are the ones where everyone just pauses and enjoys being together.
Recipe Questions
- → What is black-ashed goat cheese?
Black-ashed goat cheese is a soft cheese coated in edible vegetable ash, which adds a mild earthy flavor and an elegant contrast to fresh fruits.
- → Can I substitute the walnuts in this platter?
Yes, you can swap walnuts for other toasted nuts like pecans or almonds, or omit nuts entirely for a nut-free option.
- → How should I prepare the fruits for best presentation?
Arrange each type of fruit in groups on the platter: pit and halve cherries, slice plums into wedges, and halve grapes to enhance both flavor and visual appeal.
- → Is there a vegan alternative for the goat cheese?
You can use a plant-based ash-coated cheese alternative to maintain the creamy texture and smoky notes without animal products.
- → What beverages pair well with this fruit and cheese platter?
Dry sparkling wines or light-bodied red wines complement the sweet and creamy elements, enhancing the overall tasting experience.
- → Can this platter be prepared in advance?
It’s best served immediately after assembling to maintain the fresh textures and flavors of the fruit and cheese.