Valentine’s Day Cheese Board with Pear Chutney

Ingredients for 1 serving

Pear Chutney

2 medium pears, cored and sliced

2 teaspoons sugar

1/4 teaspoon cinnamon

2 teaspoons lemon juice

1 tablespoon extra virgin olive oil

1 shallot, finely diced

1/2 garlic clove, finely diced

1 teaspoon fresh grated ginger

1/4 to 1/2 teaspoon red pepper flakes

6 tablespoons apple cider vinegar

3 tablespoons agave nectar or honey

3 whole cloves

Salt and pepper to taste

 

Cheese Board

Castello Aged Havarti

Castello Traditional Danish Blue

2 sprigs of fresh thyme, washed and dried

1/2 pomelo (or other favorite citrus), peeled and sliced

Multigrain seeded crackers

Plain salted crackers

1/2 ounce pistachios

1/2 recipe pear chutney

2 ounces Italian salami, sliced

1/4 ounce candied rose petals

Folie à Deux Chardonnay

Valentine’s Day Cheese Board with Pear Chutney

Preparation

Pear Chutney

Preheat oven to 375°F. Coat pears in sugar, cinnamon and lemon juice. Place on a baking sheet and roast in the oven for 25 minutes, or until fork tender.

Meanwhile, heat a skillet on medium-high and coat with olive oil. Add shallots and garlic, and then cook until fragrant. Add ginger, red pepper flakes, apple cider vinegar, agave and cloves. Simmer, stirring occasionally while the pears cook.

When pears are finished roasting, allow to cool slightly before cutting into cubes.

Remove and discard the cloves from the skillet. Add cubed pears to the skillet with salt and pepper. Fold in pears, then transfer the mixture to a container.

Leave to cool down to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.

 

Cheese Board

Arrange all of the ingredients on a slab or marble board. Cut slices of the Havarti cheese and crumble off some of the blue cheese, leaving the rest on the board for easy access.

Enjoy in different combinations with Folie à Deux Chardonnay. 

Source: Cookie Named Desire

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