Week 21: Chutney and Cambozola Cheese

25 May

A friend of mine recently made an appetizer that was absolutely amazing – tomato-ginger chutney with roasted garlic and cambozola cheese. She got the recipe from the Rebar: Modern Food Cookbook.

According to wikipedia, chutney is “a loan word incorporated into English from Hindi-Urdu describing a pasty sauce in South Asia and other South Asian cuisines.”  Wikipedia also points out that “there is no limit to the number of chutneys as it can be made from virtually any vegetable/fruit/herb/spices or a combination of them.”

This chutney was made with roma tomatoes, sundried tomatoes, onion, ginger, and garlic. My friend served the chutney with toasted crostini, roasted garlic, and cambozola cheese. I’d never had roasted garlic before and was surprised that the consistency is like butter and it spreads so easily on the bread.

This appetizer was so tasty! We made a little assembly line and piled the crostinis high with chutney and cheese. What a fun night!

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