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Fruit & Cheese Snack Box

Fruit & Cheese Snack Box

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A grab-and-go fruit and cheese snack box built for contrast: one soft, one semi-firm, and one hard cheese with firm and bite-size fruits, crackers, nuts, and a sealed sweet accent. The arrangement and exact portions ensure balanced texture and flavor for 4 boxes.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 20 minutes
Servings: 4 boxes
Course: Appetizer
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 brie 2 oz wedge per box, soft
  • 8 oz mild cheddar 2 oz per box, semi-firm, sliced
  • 4 oz aged manchego 1 oz per box, broken into shards
  • 2 cup red seedless grapes about ½ cup (handful) per box, halved if large
  • 2 apple 1 medium apple, cored and sliced into 8 slices per box total (slice just before packing)
  • 2 cup mixed berries about ½ cup per box (strawberries halved if large)
  • 8 oz assorted crackers 2 oz per box; keep in separate compartment
  • 4 tablespoon honey 1 tablespoon per box in sealed 2 oz jar
  • 4 oz roasted almonds 1 oz (about 12-14) per box
  • 4 sprig fresh rosemary 1 small sprig per box for garnish and aroma
  • 1 tablespoon lemon juice use 1 teaspoon per apple half tossed to prevent browning (total 1 tbsp)
  • 4 small paper napkin for each box

Equipment

  • insulated lunch box or cooler large enough for 4 compartment boxes and an ice pack
  • 4 compartment meal boxes each approx 9x6 inches with removable dividers
  • small 2 oz jam jars for spreads; screw-top to prevent leaks
  • Cheese knife for cutting soft and hard cheeses cleanly

Method
 

  1. Gather equipment and chill an insulated lunch box with an ice pack for 10 minutes while prepping ingredients.
  2. Slice cheeses: cut brie into four 2 oz wedges, slice cheddar into 4 equal 2 oz portions, and break manchego into 4 small shards.
  3. Prep fruit: halve grapes if large, core and slice apples into 8 wedges per apple and toss apple slices with 1 teaspoon lemon juice immediately to slow browning.
  4. Portion items into 4 compartment boxes: place cheeses in the largest section (soft nearest the ice pack side), fruit in two separate sections (berries and grapes/apples), and crackers in a sealed compartment to avoid moisture contact.
  5. Add 1 tablespoon honey into each small sealed jar and place jar in its own compartment; add 1 oz roasted almonds and a rosemary sprig to each box as garnish.
  6. Close boxes, place in chilled insulated lunch box with ice pack separated by cloth, and transport within 2 hours for optimal texture; refrigerate if not served within that time.

Notes

  • Toss apple slices with lemon juice right before packing to minimize browning.
  • Keep crackers in a separate sealed compartment to prevent sogginess from fruit juices or spreads.

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