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.
Servings 1 Cheese Board
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:
- 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.