RecipesServes 15
THE ULTIMATE ROSELLA CHUTNEY CHEESEBOARD
Ingredients
- 250g wedge cloth wrapped cheddar
- 250g double brie wheel
- 250g wedge blue cheese
- 200g slice gruyere cheese
- 200g goat cheese
- 300g prosciutto, thinly sliced
- 300g parma ham, thinly sliced
- 300g salami, thinly sliced
- 300g prosciutto, thinly sliced
- 250g jar ROSELLA Tomato Peri Peri Chutney
- 250g jar ROSELLA Cider Vinegar and Brandy Chutney
- 250g jar ROSELLA Coconut and Habanero Chutney
- 150g jar ROSELLA Cocktail Onions
- French baguette, sliced
- Pastry Straws
- Crackers
- Crisp breads
Method
- Arrange the cheeses (at room temperature) on a large board. Add the cured meats in small piles and then place the jars of ROSELLA chutney (with a teaspoon placed in each jar) around the board.
- Drain the cocktail onions and transfer to a small bowl and add to the board. Add stacks of sliced bread and crackers and place the bread sticks and/or pastry straws into glasses and arrange on the board.
- Finally, add the fruit and prepared vegetables and finish with small piles of nuts and olives to fill any spaces. Place a knife with each cheese and a small forks with the meats.
