Swiss appetizer plate

Swiss appetizer plate

Total: 40 min. | Active: 40 min.
Nutritional value / person: 446 kcal
, Fat: 25 g
, Carbohydrate: 27 g
, Protein: 25 g

Ingredients

6 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cherry chutney

1 tbsp butter
1 red onion, cut into thin slices
50 g sugar
300 g cherry, pitted
½ dl red wine vinegar
3 sprig thyme
1 bay leaf
½ tsp salt
a little pepper

Rye bread crackers

1 tbsp salted butter
½ tbsp herbs (e.g. parsley, chives, finely chopped)
100 g Valais rye bread, thinly sliced

Appetizer plate

200 g spring carrot
1 bunch radish
100 g dried meat (jerky)
100 g Mostbröckli (beef sausage)
50 g dry-cured country bacon
100 g soft cheese, cut into pieces
100 g hard cheese , cut into pieces
50 g walnut kernel
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How it's done

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Cherry chutney

Heat the butter in a pan. Sauté the onion for approx. 5 mins. Add the sugar, continue to cook over a medium heat until the sugar is lightly caramelized. Add the cherries and all the other ingredients up to and including the pepper, bring to the boil while stirring. Reduce for approx. 25 mins. over a medium heat, stirring occasionally to form a thick chutney.

Rye bread crackers

Combine the butter and herbs, spread on both sides of the bread. Toast the bread in a non-stick frying pan for approx. 2 mins. on each side.

Appetizer plate

Serve the vegetables, meat, cheese and walnuts on a plate with the cherry chutney and rye bread crackers.

Good to know
Tip: Instead of fresh cherries, use frozen ones that have been defrosted.
Shelf life: Store the remainder of the chutney in an airtight container in the fridge for approx. 2 weeks.

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Fotografin Claudia Link, Foodstyling Katja Rey

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