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Cheese Board with Champagne and Ginger Chutney

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.
Course Appetizer
Cuisine N/A
Keyword cheese, cheese board, cheese plate
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 1 Cheese Board


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


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.