Italian Cheese Platter with Tomato Chutney

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine European
Servings (Default: 8)

Ingredients

  • 2 cans tomato (s), (850 ml each)
  • 2 onions)
  • 2 cloves garlic)
  • 30 g iner, fresher
  • 75 g apricot (s), dried
  • 200 g preservin suar, (1: 1)
  • 200 ml vinegar (red wine)
  • a bit salt
  • 500 g rapes
  • 400 g Goronzola
  • 400 g cheese, milder (Bel Paese)
  • 400 g cheese, (pecorino)
  • 400 g parmesan cheese
  • 400 g cheese, (smoked provolone)
  • Cayenne pepper
Italian Cheese Platter with Tomato Chutney
Italian Cheese Platter with Tomato Chutney

Instructions

  1. For the chutney:
  2. Mash the tomatoes and their juice in a large saucepan. Peel and finely dice onions, garlic and ginger. Finely dice the apricots. Bring everything to the boil with sugar, vinegar, 1 teaspoon each of salt and cayenne pepper. Simmer over low heat for about 3 hours. Stir more often. Season to taste, cool.
  3. Wash and drain grapes. Serve the cheese, grapes and chutney.
  4. Ciabatta and breadsticks go well with this.

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