California Cheese Plate with Stone Fruit Chutney

Name: California Cheese Plate with Stone Fruit Chutney
Yield: Makes 4 half-pint jars chutney; 4–6 servings
Cuisine: American
Ingredients: 1½ lb assorted cheeses, such as an aged cow or sheep’s milk cheese, a triple crème, and a goat’s milk cheese; Crostini, or 1 baguette, cut into ¼-inch-thick slices on the diagonal; 1¼ lb apricots, plums, or pluots, pitted and sliced; 2 orange zest strips, each 1 inch wide and 2 inches long; Toasted walnuts, almonds, or hazelnuts; ¾ cup sugar; ½ cup golden balsamic vinegar; 1 cinnamon stick; ¾ teaspoon peppercorns, crushed; 1 teaspoon green cardamom pods; 1 lb peaches or nectarines, blanched and peeled; ½ lb cherries, pitted and halved; ¼ teaspoon aniseeds

Preparation info

Makes 4 half pint jars chutney;
4–6
servings

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

A variety of cheeses and accompaniments pairs perfectly with a pâté board, especially during a leisurely afternoon picnic among the vines. Among our favorite cheeses to include are Pennyroyal Farm’s Velvet Sister and Laychee, Cowgirl Creamery’s Mt Tam and Wagon Wheel, Point Reyes Original Blue, and Andante Dairy’s Acapella, all produced locally. The chutney recipe yields a generous amount, leaving you plenty to enjoy on future cheese plates.

Ingredients

Americas
United States
Snack
Spring
Vegetarian
California

Ingredients

Method