for 6 person

Cherry chutney

1 tbsp	butter
1	red onion, cut into thin slices
50 g	sugar
300 g	cherries, 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 carrots
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 kernels

How it's done

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.

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