Description
Here’s how to create a simple, romantic Valentine’s Day cheese board with a recipe for pear chutney, a delicious cheese accompaniment.
Ingredients
Scale
- 2 medium pears (cored and sliced)
- 2 teaspoons sugar
- ¼ teaspoon cinnamon
- 2 teaspoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 shallot (finely diced)
- ½ garlic clove (finely diced)
- 1 teaspoon fresh grated ginger
- ¼ – ½ 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
- 2 sprigs of fresh thyme (washed and dried)
- ½ pomelo (or other favorite citrus, peeled and sliced)
- multigrain seeded crackers
- plain salted crackers
- Castello havarti cheese
- Castello blue cheese
- ½ oz pistachios
- ½ recipe pear chutney (recipe below)
- 2 oz Italian salami (sliced.)
Instructions
- Preheat the oven to 375 degrees F. Coat the pears in the 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 the olive oil. Add the shallots and the garlic, then cook until fragrant. Add the ginger, red pepper flakes, apple cider vinegar, agave, and cloves and simmer, stirring occasionally while the pears cook.
- When pears are finished roasting, allow to cool slightly, and cut the slices into cubes. Remove and discard the cloves. Add to the skillet as well as salt and pepper. Fold the pears in well, 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 Assembly
- Arange all of the ingredients on a slab board, or marble board. Cut slices of the havarti cheese, and break up some of the blue cheese, leaving the rest on the board for easy access.
- Enjoy in different combinations with Folie a Deux wine.
- Category: Condiment, Side