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Summer cheese and charcuterie platter

Summer cheese and charcuterie platter

Serve with strawberry and rose chutney

  • Serves 4
  • Less than 30 minutes
 

INGREDIENTS

  • Chutney ingredients
  • 400g Strawberries, halved
  • 1 cup red wine vinegar
  • 1 cup brown sugar
  • 1 cup water
  • 20g rose petals

  • Jam ingredients
  • 500g fresh figs, halved
  • 400g sugar
  • Juice of 1 lemon
  • 1 cinnamon stick

  • Platter ingredients
  • A selection of French cheeses such as brie, camembert, chevin and Roquefort
  • A selection of charcuterie such as prosciutto, salami and coppa
  • 1 Freshly baked sourdough loaf or any other bread of your choice
  • 500g red grapes

METHOD

  1. For the chutney - place the strawberries, vinegar, sugar and water in a saucepan and bring to the boil.
  2. Cook on a medium heat until sticky and add the rose petals. Cool down.
  3. For the jam - place the figs, sugar, lemon juice and cinnamon stick in a medium pot and slowly bring to the boil on low heat.
  4. Cook for about 20 minutes or until it becomes sticky. Cool down
  5. For the platter – arrange the cheese, charcuterie, bread and grapes on a platter.
  6. Serve the chutney, jam in bowls with the rest on the platter with a bottle of Laborie Rose.
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