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Fall Cheese Platter Recipe

Cranberry-Apple Chutney:

 

2 medium apples, chopped (2 cups)

2 cups cranberries

1 medium red bell pepper, chopped (1 cup)

1 small onion, finely chopped (1/4 cup)

3/4 cup packed brown sugar

1/2 cup golden raisins

1/2 cup white vinegar

1 1/2 teaspoons finely chopped gingerroot

1 clove garlic, finely chopped

 

Cheese Platter:

 

16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss

1/4 cup hazelnuts, (filberts)

Crackers

 

Directions:

 

1. In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.

 

2. Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

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Taken on September 30, 2004