Fruit & Cheese Sandwiches Recipes | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Fruit & Cheese Sandwiches Recipes | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Put Fruit On Your Sandwiches

You put cranberry sauce on turkey sandwiches, don’t you? Mango chutney on chicken or cheddar sandwiches? Goat cheese or brie with fig jam?

How about fresh fruit?

Fruit and cheese, a perfect complement on a plate, do equally well on a baguette, croissant or other bread.

Lush stone fruits are a perfect complement, particularly ripe and juicy nectarines, peaches and plums. (With a sandwich, even barely-ripe works).

In the cooler months, turn to apples, grapes, pears, orange, raisins and other dried fruits, including coconut.

  • Slice or dice the fruit as you prefer.
  • Consider turning fruit and berries into a compote.
  • You can also turn the fruit into a spread, by pulsing in a blender or food processor. Add a pinch of cinnamon or nutmeg.
  • In an hour, you can pickle the fruits, alone or with onions.
  • Grill, toast, pan-fry or use your panini press as you wish.
  • Before adding the top slice of bread, sprinkle some raisins or dried blueberries/cherries/cranberries and nuts on the filling.
  • Try a sweeter condiment: honey mustard, mayo mixed with a bit of jam, mostarda. As appropriate, use a drizzle of balsamic, honey, even barbecue sauce
  • Play with different breads: not just whole grain, but baguette, brioche, ciabatta, croissants, Portuguese sweet bread (like King’s Hawaiian), etc.
  • Add fresh herbs: basil, chives, cilantro, dill, rosemary or other favorite.
  • Sweet onion adds a counterpoint, as does a bit of heat: cracked black pepper, sliced or minced chiles, red pepper flakes.

  • Blue cheese with peaches or nectarines
  • Brie with apricots, blueberries, fresh basil and a honey drizzle
  • Creamy blue (Castello, Dolcetta, St. Agur) with peaches or nectarines
  • Cotija or feta with guava
  • Feta with watermelon and basil
  • Goat cheese with mixed berries (blackberries, blueberries, raspberries, strawberries) and a honey drizzle
  • Goat cheese with stone fruit: apricots, nectarines, peaches, plums
  • Goat cheese with fresh figs
  • Mozzarella with cantaloupe, basil leaves, optional pimento
  • Mozzarella or burrata with fresh figs (or any fruit)
  • Smoked gouda or smoked mozzarella with plum

  • Blue cheese and pear
  • Brie with apple, grape, mango or pear on baguette
  • Cheddar and Granny Smith apple, with a sprinkling of raisins and toasted pecans/walnuts
  • Chicken, egg or tuna salad (or curried chicken/tuna/egg salad) with grapes; with Delicious or other sweet apple; with kiwi or pear
  • Cream cheese with any fruit: apples, berries, grapes, pears, etc.
  • Fried paneer or halloumi with mango
  • Goat cheese with dried fruits, figs, raspberries, strawberries and optional chopped pistachios or toasted pecans
  • Grilled cheese or panini with Granny Smith apple and caramelized onion
  • Grilled proscuitto with mozzarella with fig (fresh, dried, jam)
  • Grilled tofu and pineapple with a drizzle of barbecue sauce.
  • Ham and cheese with pineapple
  • Mozzarella with sliced strawberries and a balsamic glaze drizzle
  • Waldorf chicken salad (with apples, grapes, celery, chives and toasted walnuts) on a croissants

  • Grilled gjetost* cheese (photo #5) with apples on cinnamon-raisin bread
  • Grilled brie on pound cake with fig jam
  • ________________

    *Gjetost (JEE-nust) is a unique, caramelized, fudgy cheese that some say tastes like dulce de leche or a Sugar Daddy. A blend of cow’s and goat’s milk is boiled until caramelization occurs, then packed into blocks. The taste is super unique but If I had to compare it to something, I wo.

    This recipe from Good Eggs was the inspiration for today’s tip. The recipe was adapted from one in Samin Nosrat’s cookbook, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.

    This recipe works well as a wrap and go sandwich for lunch or snacks.
    Ingredients For 4 Sandwiches

  • 1 log goat cheese
  • 1 baguette
  • 1 pound peaches (substitute nectarines)
  • Cilantro or other herb
  •   Goat Cheese & Peach Sandwich
    [1] For a sweet touch, add fruit to your sandwiches. The recipe for this goat cheese, peach and cilantro baguette is below (photo courtesy Good Eggs).

    Mixed Stone Fruit
    [2] In the summer, head for the stone fruits. Slice ‘em, dice ‘em, picked ‘em (photo courtesy Washington State Fruit Commission).
    Bowl of Grapes
    [3] Grapes are available year-round. Pick red grapes for more color, and be sure they’re seedless (photo courtesy Sun World).

    Mixed Berries
    [4] Berries are a treat on cheese sandwiches. Even if they’re not sweet enough for eating plain, no added sugar is needed on a sandwich (photo courtesy Green Giant Fresh).

    Gjetost Norwegian Cheese

    [5] Gjetost, a caramelized cheese from Norway that tastes like dulce de leche.


    1. SLICE the baguette into 4 pieces, and slice each in half. Toast as desired.

    2. SLICE the log of goat cheese into 8 coins.

    3. SLICE around the hemisphere of each peach, and twist to pull apart. Remove the pit, and slice the peach into wedges.

    4. PICK the cilantro leaves from their stems.

    5. ASSEMBLE: Layer 2 slices of goat cheese onto four of the slices of baguette, and top with a few peach wedges and cilantro leaves. Top each sandwich with another slice of bread, and serve.

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