Harvest Scythe Bread Fruit (Print Version)

An inviting spread of breads, grains, and fresh fruits arranged to impress at gatherings.

# Components:

→ Breads & Grains

01 - 1 small baguette, sliced
02 - 1 cup multi-grain crackers
03 - 1 cup seeded rye bread, thinly sliced
04 - ½ cup cooked and cooled farro or barley

→ Fruits

05 - 1 cup seedless red grapes
06 - 1 cup sliced pears
07 - 1 cup sliced apples
08 - ½ cup dried apricots
09 - ½ cup fresh figs, halved or dried figs

→ Cheese & Accents

10 - 3.5 oz brie cheese, sliced
11 - 3.5 oz aged cheddar, cubed
12 - ¼ cup honey or fig jam

→ Garnishes

13 - Fresh mint leaves
14 - Roasted almonds or walnuts, for crunch

# Directions:

01 - On a large wooden board or platter, arrange the sliced breads and crackers in a sweeping, curved line to resemble the blade of a scythe.
02 - Spread the cooked farro or barley thinly along the inner curve of the breads to evoke a field of grain.
03 - Fan the sliced pears, apples, grapes, dried apricots, and figs alongside and between the breads, allowing colors and textures to intermingle naturally.
04 - Add the brie and cheddar cheeses in small, rustic clusters near the breads for easy pairing, if desired.
05 - Position small bowls of honey or fig jam along the platter edge for dipping or drizzling.
06 - Scatter fresh mint leaves and roasted nuts over the top for added texture and aroma.
07 - Serve immediately to preserve the freshness of the fruits and breads.

# Expert Advice:

01 -
  • It looks impressive enough to turn heads at any gathering, but genuinely takes about 25 minutes from start to table.
  • You're not cooking anything, which means less stress and more time actually enjoying people instead of hovering over pots.
  • It adapts to whatever's in season, so you can make it year-round without feeling repetitive.
02 -
  • If you slice your apples and pears more than an hour ahead, they'll brown no matter what; I learned this by making the platter too early and having to do damage control with a brush of lemon juice.
  • The farro or barley must be completely cooled before it touches your board, otherwise it'll continue cooking slightly and lose that pleasant chewy texture.
  • A wooden board absorbs some of the moisture from the fruits, so if you're making this more than 30 minutes before serving, consider using a waterproof platter instead.
03 -
  • Use a slightly damp kitchen towel to wipe down your board before arranging, so nothing slides around and your foundation is clean.
  • Brush fresh apple and pear slices with lemon juice only right before serving; it keeps them from browning and adds a subtle brightness that ties everything together.
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