Cheese platter, toffee-apple grapes Fig & cranberry chutney

Cheese platter, toffee-apple grapes Fig & cranberry chutney

Salad
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Preparation time
25min
Cooking time
60min
Serving(s)
2

Preparation time : 25 minutes & Chutney cooking time 1h. 2 servings. Difficulty: 2/5.

Ingredients:

For the toffee-apple grapes:
*
Red and white grapes
200
g caster sugar
100
g water
*
Ground hazelnuts
Pour le chutney figues & cranberries:
150
g figs
0,5
shallot
30
g caster sugar
20
g brown sugar
60
g red wine vinegar
2
g Guérande salt
25
g goji berries
*
Cinnamon
*
Pepper
*
Nutmeg to taste

For the toffee-apple grapes: Cut the grapes to create a flat bottom, and then stick a toothpick into the top of each grape. Mix 200g caster sugar and 100g water. Bring to the boil, until a light caramel is obtained (150°C). Turn off the heat and leave the pan on the stove. Dip the grapes into the caramel bath – one by one – and immediately roll the bottom part in the ground hazelnuts.

For the fig & cranberry chutney: Slice the figs into strips. Finely chop the shallot. Bring the red wine vinegar, sugar and salt to the boil. Allow the sugar to dissolve for 5 minutes on a medium heat. Add the figs, goji berries and spices. Reduce the heat, and simmer for 1h.

For the final dish: Allow 250g of cheese per person; a cheese platter comprises at least 3 cheeses: 1 hard cheese, 1 soft cheese, and one more exotic cheese (such as goat’s cheese). A quality cheese, for instance as sourced from the Fromagerie Mons dairy, is best eaten at near to room temperature to allow its full aromas to develop. Cutting the cheese into fairly small pieces helps it to come to the right temperature before being tasted. Garnish with whatever takes your fancy, and serve accompanied by lightly toasted traditional bread.

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