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Sinter cheese platter with Speculaas apple chutney and our Beemster® X-O-.

Sinter cheese platter with Speculaas apple chutney and our Beemster® X-O-.

Snack dish. Preparation time: 10 minutes (prepare the platter), 25 minutes to make the chutney (+cooling time).

Ingredients

For the shelf:

  • 150 g Beemster® X-O- (in cubes, dots, or shavings)
  • 150 g Beemster® Royaal Grand Cru (thinly sliced or coarsely grated)
  • 1 apple (e.g., Elstar or Pink Lady), cut into thin wedges
  • 1 small bunch of grapes
  • 6–8 mini speculaas cookies
  • Toast or crispy crackers
  • Optional: handful of walnuts or pecans

For the Speculaas apple chutney:

  • 2 apples, diced
  • 1 shallot, finely chopped
  • 1 teaspoon fresh ginger, grated
  • 75 ml apple cider vinegar (or white wine vinegar)
  • 2 tbsp brown caster sugar
  • ½ teaspoon gingerbread spices
  • Pinch of salt
  • 1 tbsp raisins (optional)
  • 1 teaspoon butter or neutral oil

Prepare

1. Speculaas–apple chutney

  1. Heat the butter in a saucepan.
  2. Gently fry the shallot and ginger for 2 minutes.
  3. Add the apple, sugar, gingerbread spices, and salt, and cook for 3–4 minutes.
  4. Pour in the apple cider vinegar and add the raisins if desired.
  5. Simmer gently for 10–15 minutes until reduced to a syrupy chutney.
  6. Allow to cool to room temperature (the chutney will thicken further).

2. Shelf

  1. Arrange Beemster® X-O and Beemster® Royaal Grand Cru evenly across the shelf.
  2. Place apple slices and grape clusters in between for fresh contrasts.
  3. Spoon the Speculaas–apple chutney into a small bowl and place it in the center.
  4. Arrange the mini speculaas cookies and toasties around the edge for texture and crunch.
  5. Optional: add some walnuts or pecans for extra texture.

Would you like to make more delicious Sinterklaas recipes? Try our Sinterk(l)aasflappen with Beemster® Oud.