Roasted Fruit and Cheese Plate

Serving Size: 6
Total Time:

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts.


  • 0.33 cup hazelnuts
  • 2 Bosc pears, halved lengthwise, cored and cut lengthwise into 3/4-inch wedges
  • 1 large quince (1 pound), peeled, cored and cut into 1/2-inch dice
  • 0.25 cup sugar
  • 4 Tbsp unsalted butter, melted
  • 1 Tbsp fresh lemon juice
  • Kosher salt
  • 8 figs, halved lengthwise
  • 4 Ounce blue cheese, thinly sliced or crumbled


  1. Preheat the oven to 425°. Spread the hazelnuts in a pie plate and toast for 7 to 10 minutes, until golden. Transfer to a kitchen towel and rub off the skins. Let cool, then coarsely chop.
  2. On a large rimmed baking sheet, toss the pears and quince with the sugar, butter, lemon juice and a generous pinch of salt and spread in an even layer. Roast for 20 to 25 minutes, until browned in spots; add the figs during the last 5 minutes. Transfer the fruit to a platter and let cool slightly.
  3. Scatter the cheese and hazelnuts over the fruit and serve.

MAKE AHEAD: The roasted fruit can be kept at room temperature for up to 3 hours.

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Recipe Credit: Justin Chapple
Image Credit: Con Poulos