cheese plate with apple apricot chutney
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
taste and tradition
the fiery passion
cheese plate with
apple apricot
chutney
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.
taste and tradition
the fiery passion
