Description
These Fruit and Cheese Kabobs with Croissant Croutons make a delightful and colorful appetizer combining sweet, savory, and crunchy textures. Tender fruit pieces and sharp white cheddar cheese cubes are threaded onto skewers along with crispy croissant croutons, then drizzled with honey for a delicious finishing touch. Perfect for entertaining or a light snack.
Ingredients
Croissant Croutons
- 2 large or 4 small croissants, cut into 1-1/2-inch cubes (about 16 cubes)
- 1 tablespoon extra virgin olive oil
- Flaky sea salt, to taste
- Coarsely ground black pepper, to taste
Kabobs
- 16 blackberries
- 16 green grapes
- 16 small strawberries
- 12 ounces white Cheddar cheese, cut into 1-1/2-inch cubes (16 cubes)
- Honey, for drizzling
Instructions
- Prepare Croissant Croutons: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, toss croissant cubes with the extra virgin olive oil until evenly coated. Spread the cubes in a single layer on a large rimmed baking pan. Sprinkle with flaky sea salt and coarsely ground black pepper. Bake for 15 to 18 minutes, stirring and turning the cubes 2 to 3 times during baking, until they are dark golden brown and crisp. Remove the pan from the oven and transfer the croissant croutons to a wire rack to cool completely before assembling.
- Assemble Kabobs: Thread the blackberries, green grapes, strawberries, white cheddar cheese cubes, and cooled croissant croutons alternately onto skewers, creating colorful and balanced kabobs.
- Finish and Serve: Drizzle honey over the assembled kabobs just before serving to add a sweet note that complements the savory cheese and crisp croutons. Serve immediately for best texture and flavor.
Notes
- Use day-old croissants if possible for better texture when making croutons.
- Feel free to substitute the fruit with seasonal berries or your favorite fruits like apple slices or melon balls.
- White Cheddar cheese can be replaced with another firm cheese such as Havarti or Gouda for a different flavor.
- Be careful not to overbake the croissant cubes; they should be crisp but not burnt.
- These kabobs are best served fresh to maintain the crispness of the croutons and juiciness of the fruit.