Fruit chutney is a popular accompaniment to serve with cheese plates, but in this creative twist, the cheese is transformed into crispy crackers and topped with a sweet, spiced rhubarb-and-cherry chutney.

By Melia Marden

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
pecorino crisps with rhubarb cherry chutney

Paul Costello

Yields: 6 to 8 servings

Total Time: 1 hr 20 min

Prep Time: 40 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

Chutney

    1 tablespoon(s) extra-virgin olive oil
    1/4 cup(s) finely chopped red onion
    1 tablespoon(s) fresh ginger, peeled and minced
    1/4 teaspoon(s) ground coriander
    1/4 teaspoon(s) crushed red pepper
    1/2 pound(s) rhubarb, cut into 1/2-inch pieces
    1/4 cup(s) fresh or frozen cherries, pitted and halved
    1/2 cup(s) apple cider vinegar
    1/4 cup(s) sugar
    Kosher salt

Pecorino Crisps

    3/4 cup(s) Pecorino Romano cheese, freshly grated
    3/4 cup(s) Parmigiano-Reggiano cheese, freshly grated
    Freshly ground black pepper

Directions

    Make the chutney: In a medium saucepan, heat the olive oil until shimmering. Add the onion, ginger, coriander, and crushed red pepper and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir inStraight Wigs the rhubarb, cherries, vinegar, and sugar and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the rhubarb starts to break down and the chutney thickens slightly, about 8 minutes. Season the chutney with salt and let cool completely.
    Make the crisps: Preheat the oven to thermal tea mug 350 degrees F and line a baking sheet with a silicone mat or parchment paper. In a medium bowl, whisk together the Pecorino and Parmigiano cheeses. Working in batches, spoon 1-tablespoon mounds of the cheese onto the prepared baking sheet, spacing them 2 1/2 inches apart. Use your fingers to flatten the mounds slightly, then season each mound with pepper. Bake for about 13 minutes, until the crisps are golden brown and lacy. Using a spatula, transfer the crisps to a rack to cool and harden. Serve the crisps with the rhubarb-cherry chutney.