cheese plate with apple apricot chutney

cheese plate with apple apricot chutney

ingredients - info shallot sour apple dried apricots dried cranberries
Chutney: saute a chopped shallot in oil. Peel and cut the apple into brunoise. Cut the dried apricots into fine pieces. Add the shallot and apple segments together with a dash of water, the apricot segments, dried cranberries, red balsamic vinegar, a spoonful of sugar and a generous splash of red Porto. Boil down to jam thickness. Compose a cheese plate. Limit the assortment because this dish comes at the end of an extensive menu, just before dessert. Here, Comté, Gorgonzola and a soft cheese with a dried fruit rind were chosen. This complements the chutney. Serve with individual breadboards.
red balsamic vinegar granulated sugar red Porto assortment of cheeses bread and butter
Belgian Cuisine and more creative cooking
ingredients - info shallot sour apple dried apricots dried cranberries

cheese plate with

apple apricot

chutney

Ingredients Directions
red balsamic vinegar granulated sugar red Porto assortment of cheeses bread and butter
Chutney: saute a chopped shallot in oil. Peel and cut the apple into brunoise. Cut the dried apricots into fine pieces. Add the shallot and apple segments together with a dash of water, the apricot segments, dried cranberries, red balsamic vinegar, a spoonful of sugar and a generous splash of red Porto. Boil down to jam thickness. Compose a cheese plate. Limit the assortment because this dish comes at the end of an extensive menu, just before dessert. Here, Comté, Gorgonzola and a soft cheese with a dried fruit rind were chosen. This complements the chutney. Serve with individual breadboards.
Belgian Cuisine and more creative cooking