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
Print Recipe
Pin Recipe Instructions
- For the chutney:
- 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.
- Wash and drain grapes. Serve the cheese, grapes and chutney.
- Ciabatta and breadsticks go well with this.
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