Recipe of the day: Summer cheese & fruit board
Print Summer cheese and fruit board Author: Teresa Ulyate Peach and ginger compote 4 peaches (about 550 g), peeled, pitted and cut into chunks 30 ml (2 Tbsp) brown sugar 15 ml (1 Tbsp) honey 15 ml (1 Tbsp) lemon juice 3 slices of fresh ginger 4 sprigs fresh thyme Grilled nectarines 4 nectarines, halved and pitted 10 ml (2 tsp) olive oil Balsamic reduction, for drizzling To assemble 250 g plain chunky cottage cheese Mixed olives Assorted cheeses – white cheddar, gouda, mozzarella, camembert and chevin 3 plums, cut into wedges Crostini or baguette slices Italian cold meats like prosciutto and coppa Fresh thyme, to garnish To make the peach compote place all of the ingredients into a saucepan.
Summer cheese & fruit board Ingredients Peach and ginger compote 4 peaches (about 550g), peeled, pitted and cut into chunks 30ml (2 Tbsp) brown sugar 15ml (1 Tbsp) honey 15ml (1 Tbsp) lemon juice 3 slices of fresh ginger 4 sprigs fresh thyme Grilled nectarines 4 nectarines, halved and pitted 10ml (2 tsp) olive oil Balsamic reduction, for drizzling To assemble 250g plain chunky cottage cheese Mixed olives Assorted cheeses – white cheddar, gouda, mozzarella, camembert and chevin 3 plums, cut into wedges Crostini or baguette slices Italian cold meats like prosciutto and coppa Fresh thyme, to garnish Method To make the peach compote, place all the ingredients into a saucepan.
This summer cheese & fruit board combines assorted cheeses, fresh fruit, Italian cold meats and olives with homemade peach and ginger compote and grilled nectarines.
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