French cheese platter with Comté, Morbier & goat cheese roll, served with quince chutney
A French cheese platter focuses on variety and flavours: aged Comté, creamy Morbier and a fresh goat's cheese roll combine with homemade quince chutney and crusty bread to create a complete gourmet treat. The mixture of mild, nutty and fruity notes is rounded off by the right wine accompaniment from Burgundy. Perfect as an aperitif, for a picnic or as a gourmet conclusion to a menu, the cheese platter convinces with balance, freshness and traditional ingredients.
Cooking utensils
- 1 Käsemesser
- 1 Schneidebrett
- 1 Servierplatte
- 1 Schälchen für Chutney
- 1 kleiner Kochtopf (für Chutney)
Ingredients
For the cheese platter
- 120 g Comté matured
- 80 g Morbier
- 80 g Goat cheese roll e.g. Bouchette
- 100 g fresh baguette
- Grapes and pears as decoration
For the quince chutney
- 1 medium fresh quince
- 1 small red onion
- 50 Ml Cider vinegar
- 50 g brown sugar
- 1 tbsp lemon juice
- 1 small pinch of cinnamon
- Salt Pepper
Preparation
Preparing the cheese platter
- Bring Comté, Morbier and goat cheese roll to room temperature.
- Cut into even slices or pieces.
- Cut the baguette into slices, arrange on a platter, place the cheese and garnish with grapes/pears.
Quince chutney
- Peel the quince, remove the seeds and dice finely.
- Finely dice the onion, place in a saucepan with quince, sugar, vinegar, lemon juice, cinnamon, salt and pepper.
- Reduce while stirring for about 15-20 minutes until chutney is thick. Allow to cool and pour into small bowls.
Wreak
- Serve the cheese with quince chutney and fresh baguette.
Recommended Accompaniments
- Nut mix (walnut, hazelnut)
- Fresh arugula salad
- Fig jam
Nutritional values per portion
Calories: 540kcalCarbohydrates: 46gProtein: 22gFat: 28g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat