12 Nov Summer cheese and charcuterie platter with strawberry and rose chutney, fig jam, sour dough bread and grapes
Posted at 15:22h
in Cheese, Courses, Drinks Pairing, Nibbles / Amuse-bouche, Recipes, Side dishes & Salads




Ingredients
- A selection of French cheeses such as brie, camembert, chevin and roquefort
- A selection of charcuterie such as culatello, bresaola and coppa
- 400 g strawberries halved
- 1 cup red wine vinegar
- 1 cup brown sugar
- 1 cup water
- 20 g rose petals rinsed and dried
- 500 g Fresh Figs halved
- 400 g White sugar
- Juice of 1 lemon
- A cinnamon stick
- 1 Freshly baked sourdough bread or any other bread of your choice
- 500 g Fresh red grapes
Instructions
- For the chutney - place the strawberries, vinegar, sugar and water in a saucepan and bring to the boil.
- Cook on medium heat until sticky and add the rose petals. Cool down and place into the fridge.
- For the jam, place the figs, sugar, lemon juice and cinnamon stick in a medium pot and slowly bring to a boil on low heat.
- Cook for about 20 minutes or until it becomes sticky. Cool down and place into the fridge.
- For the platter - arrange the cheese, charcuterie, bread and grapes on a platter.
- Serve the chutney and jam in bowls with the rest of the platter.