Cheese Board with Champagne and Ginger Chutney
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Unrated
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
1 Cheese Board
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Course
Appetizer
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Cuisine
International
Cheese Board with Champagne and Ginger Chutney
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A recipe for a Cheese Board with Champagne and Ginger Chutney from the cookbook, Coconut. Ginger. Shrimp. Rum. by Brigid Washington.
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Ingredients
Champagne and Ginger Chutney:
- 1 tablespoon butter unsalted
- 1 cup shallot finely minced
- 2 cups champagne
- 1/3 cup ginger peeled and minced, fresh
- 1/2 cup green grape firm
- 1 cup brown sugar firmly packed
- 1/4 cup golden raisins
- 1 teaspoon salt
Cheese Board:
- cheese Comte, Gouda, Cheddar, or Gruyere, aged
- soft cheese Brie, Camembert, Smoked Ricotta, or Fontina
- cheese Mimolette, Garrotxa, Manchego, or Parmigiano-Reggiano, firm
- blue cheese Stilton, Roquefort, Gorgonzola, or Maytag Blue
- Fresh fruit nuts, seeds, spreads, herbs
Instructions
To make the Champagne and Ginger Chutney:
- In a heavy saucepan, melt the butter over medium heat. Once it starts to turn golden and develop a slightly nutty aroma, add the shallots. Cook, stirring often, until soft. Pour in the champagne, then add the ginger, grapes, brown sugar, golden raisins, and salt.
- Bring to a boil and stir occasionally (more often towards the end) until the mixture thickens, 30-35 minutes. Remove from heat and allow to cool to room temperature. Transfer to a glass jar with an airtight lid and refrigerate until ready to use.
To assemble:
- Assemble a cheese board with one or two cheeses from each category, 1 pound of cheese for every 4-5 people and other assorted items.
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