Drinks platter with onion chutney and roasted grapes
Drinks dish. 4-6 pers. Preparation 30 min + 1 hour waiting time.
Ingredients
- 250 g red seedless grapes
- 10 g rosemary
- 1 tbsp red wine vinegar
- 5 tbsp mild olive oil
- 200 g red onions
- ½ tsp mustard seed
- ½ tsp fennel seeds
- ½ tsp coriander seed
- 100 g fig jam
- 100 g Beemster Royaal Grand Cru
- 100 g Beemster X-O-
- 100 g Beemster Aged
- 150 g cheese salad (see recipe: homemade cheese salad with Beemster Royaal Grand Cru)
Kitchen Stuff
- Oven dish
- Large wooden board
Prepare
- Preheat the oven to 200 °C. Put the bunch of grapes in a baking dish and tuck the sprigs of rosemary between them. Drizzle with the vinegar and 3 tbsp. oil and season with pepper and salt, if necessary. Roast the grapes in the oven for about 15 min, remove and let cool for 30 min.
- Meanwhile, cut the red onions into thin half rings. Heat the rest of the oil in a saucepan over medium-high heat and sauté the onion for 5 min. Add the mustard, fennel and coriander seeds and season with black pepper and salt, if desired. Fry for another 3 min, stirring frequently. Spoon in the fig jam and cook for another 3 min. If the chutney is too thick, add a splash of water. Turn off the heat and let cool in a bowl to room temperature, this takes about 1 hour.
- Cut the Beemster Royaal Grand Cru into 2-inch cubes, break the Beemster X-O- into coarse pieces and cut the Beemster Aged into thick slices.
- Place the cheese salad and fig jam in bowls on the wooden board. Place the bunch of grapes on the board and divide the various cheeses on top. Delicious with toasts or French bread.
Enthusiastic about these appetizers? Then also try the Beemster cheese salad or experiment with a stewing pear chutney.