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Cheese Board with Champagne and Ginger Chutney

A recipe for a Cheese Board with Champagne and Ginger Chutney from the cookbook, Coconut. Ginger. Shrimp. Rum. by Brigid Washington.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 1 Cheese Board
Course: Appetizer
Cuisine: International

Ingredients

Champagne and Ginger Chutney:
  • 1 tablespoon unsalted butter
  • 1 cup shallots finely minced
  • 2 cups champagne
  • 1/3 cup fresh ginger peeled and minced
  • 1/2 cup firm green grapes
  • 1 cup firmly packed brown sugar
  • 1/4 cup golden raisins
  • 1 teaspoon salt
Cheese Board:
  • aged cheese Comte, Gouda, Cheddar, or Gruyere
  • soft cheese Brie, Camembert, Smoked Ricotta, or Fontina
  • Firm Cheese Mimolette, Garrotxa, Manchego, or Parmigiano-Reggiano
  • blue cheese Stilton, Roquefort, Gorgonzola, or Maytag Blue
  • Fresh fruit nuts, seeds, spreads, herbs

Instructions

To make the Champagne and Ginger Chutney:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.