Cheese Platter (Danny Boome) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 block gruyere |
1 block epoisse |
1 block buttermilk blue cheese |
2 apples, cored and sliced |
2 small bunches grapes |
plum and pear chutney, recipe follows |
1 tablespoon butter |
1 cup onion, diced |
1 tablespoon ginger, minced |
1 large pear, diced |
2 plums, diced |
1/2 cup sugar |
2 tablespoons white wine |
2 tablespoons worcestershire sauce |
1 tablespoon white wine vinegar |
Directions:
1. Arrange cheeses and fruit on a platter. Serve with chutney.
2. Pear and Plum Chutney:
3. In a medium heated saucepan add butter, onions, and ginger. Cook until onion softens, about 5 to
4. 10 minutes. Once onion has slightly turned color and softened add the pear, plums, and sugar.
5. Give it a stir. Turn heat down a bit and add the white wine, Worcestershire sauce, and white wine vinegar. Stir well and let it reduce for about 20 minutes. Once a jam consistency occurs, remove from heat and let it cool. Serve with cheese platter.
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