Cheese board with chutney

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 6
  • 500 g fresh rhubarb
  • 3 Onions
  • 2-3 TABLESPOONS Oil
  • 100–125 g demerara sugar
  • 6-8 TABLESPOONS Raspberry vinegar
  • 1 package (300 g) frozen raspberries
  • 1 TABLESPOON grainy mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g Brie cheese
  • 200 g Gruyère cheese
  • 7-10 Tbsp fresh raspberries

Directions

  1. 1

    Clean, wash and cut the rhubarb into pieces. Peel and chop the onions. Heat oil in a pot and fry onions. Sprinkle with sugar, caramelize and deglaze with vinegar. Add rhubarb, raspberries and mustard, bring to the boil. Season with salt and pepper. Let simmer at low heat for 30-35 minutes. Stir several times

  2. 2

    Season the chutney again with salt and pepper. Pour into a small bowl and let it cool down. Arrange cooled chutney with raspberries in a small bowl. Serve with the cheese on a plate. Bread rolls taste good with it

  3. 3

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
300 kcal
CARBS
19 g
FATS
18 g
PROTEINS
15 g

Categories & Tags

Main DishesSaladEaster