Not an Average Cheese Plate |
|
 |
Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 4 |
|
Wine and cheese - it's like peanut butter and jelly - they are just made to be enjoyed together. But that can get BORING! A new, exciting take on a cheese plate... Ingredients:
1/3 cup hazelnuts, skins removed, toasted |
1 cup sugar |
2 tablespoons water |
1/2 lb soft fresh goat cheese |
1 cup frozen cherries, thawed |
1/4 cup sugar |
1/4 teaspoon almond extract |
1/2 lb gorgonzola dolce blue cheese |
1 cup golden delicious apple, chunks |
1 tablespoon unsalted butter, melted |
2 tablespoons brown sugar |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon salt |
1/2 lb gouda cheese |
1/2 lb fresh wild mushroom, of choice (i used royal trumpet, shiitake and porcini) |
1 tablespoon unsalted butter |
2 teaspoons garlic, minced |
1/2 teaspoon herbes de provence |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Hazelnut Brittle: Combine sugar and water in a small saucepan and cook over medium-high heat without stirring. As soon as an amber color develops, take off the heat! Caramel can go from perfect to burnt in a matter of seconds. Remove from the heat and stir in hazelnuts. Transfer to a baking sheet lined with a silpat. Let sit until the caramel has hardened, about 20 minutes. Break into small pieces with your hands.
2. Dark Cherry Jam: Add all ingredients to a bowl and mix. Let macerate for at least 1 hour or overnight. Pour mixture into a small saucepan over medium heat. Let simmer until mixture thickens to a jam consistency, about 40 minutes.
3. Roasted Apples: Preheat oven to 350 degrees. Add all ingredients to a large bowl and mix until apples are well covered in butter and seasoning. Pour mixture onto baking sheet and bake until apples are soft and begin to caramelize, 30-40 minutes.
4. Wild Mushrooms: Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and Herbes de Provence. Cook until soften and brown. Add salt and pepper to finish. Don’t salt mushrooms until the end or they won’t brown for you!
|
|