Cherry Chutney with Oven Roasted Camembert

Name: Cherry Chutney with Oven Roasted Camembert
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: extra virgin olive oil; a knob of butter; 1 large red onion, chopped; 2 garlic cloves, chopped; 1 tsp (5 ml) ginger, chopped; 1 small chilli, chopped; 500 g fresh ZZ2 Sweet Cherries, pitted; ½ C (125 ml) raisins; ¼ (60 ml) balsamic vinegar; ¼ (60 ml) water; 2 Tbsp (30 ml) sugar; 2 Tbsp (30 ml) wholegrain mustard; ½ tsp (2,5 ml) cinnamon; salt and pepper; extra virgin olive oil; 1 baguette, sliced; salt and pepper; 1 large round of Camembert; 100 g Parma ham; 50 g roasted and salted pistachios; 50 g roasted and salted walnuts, lightly toasted; 5-10 fresh ZZ2 Sweet Cherries, pitted for serving; microgreens (optional)

Cherry Chutney with Oven Roasted Camembert

Author: Karl Tessendorf
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 minutes
Yield: 4

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Description

This delicious cherry chutney with a hint of chilli is the ideal topping for oven-roasted Camembert. Just sublime scooped up with crisp toasted baguette.

Ingredients

Cherry Chutney

extra virgin olive oil
a knob of butter

1 large red onion, chopped
2 garlic cloves, chopped
1 tsp (5 ml) ginger, chopped
1 small chilli, chopped
500 g fresh ZZ2 Sweet Cherries, pitted
½ C (125 ml) raisins
¼ (60 ml) balsamic vinegar
¼ (60 ml) water
2 Tbsp (30 ml) sugar
2 Tbsp (30 ml) wholegrain mustard
½ tsp (2,5 ml) cinnamon
salt and pepper

Cheese, Bread & Toppings

extra virgin olive oil
1 baguette, sliced
salt and pepper
1 large round of Camembert
100 g Parma ham
50 g roasted and salted pistachios
50 g roasted and salted walnuts, lightly toasted
5–10 fresh ZZ2 Sweet Cherries, pitted for serving
microgreens (optional)

Instructions

Cherry Chutney

Heat a large pot over medium heat. Add a splash of olive oil and a knob of butter. Add the chopped onion and fry for a few minutes until softened. Add the garlic, ginger and chilli and stir-fry for another 2 minutes until fragrant. Add the cherries and the rest of the ingredients and mix well to combine.

Bring to a boil, then turn the heat down and simmer, occasionally stirring, until most of the liquid has cooked out and you are left with a thick chutney. Season to taste and let it cool. If serving later, place into a sterilised glass jar with a lid and refrigerate.

Cheese, Bread & Toppings

Set the oven to grill.

Lay the slices of bread out on a baking tray; drizzle with olive oil and season with salt and pepper. Grill in the oven for a few minutes per side until golden, then remove and set aside.

Adjust the oven to 180 ºC.

Place the Camembert onto a square on baking paper on a baking tray. Score the top in a diamond pattern, then bake in the oven for 15-20 minutes or until the cheese starts to bubble out of the scores.

Carefully lift the cheese onto a serving platter, top with cherry chutney, then arrange the toast, Parma ham, nuts and additional fresh cherries around it. Garnish with microgreens if using and serve immediately.