Name: Pecorino Crisps with Rhubarb-Cherry Chutney
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: 1 tbsp. extra-virgin olive oil -; 1/4 c. finely chopped red onion -; 1 tbsp. fresh ginger -; 1/4 tsp. ground coriander -; 1/4 tsp. crushed red pepper -; 1/2 lb. rhubarb -; 1/4 c. fresh or frozen cherries -; 1/2 c. apple cider vinegar -; 1/4 c. sugar -; Kosher salt -; 3/4 c. Pecorino Romano cheese -; 3/4 c. Parmigiano-Reggiano cheese -; Freshly ground black pepper -

Pecorino Crisps with Rhubarb-Cherry Chutney

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Pecorino Crisps with Rhubarb-Cherry Chutney

1. 1 tbsp. extra-virgin olive oil -

2. 1/4 c. finely chopped red onion -

3. 1 tbsp. fresh ginger -

4. 1/4 tsp. ground coriander -

5. 1/4 tsp. crushed red pepper -

6. 1/2 lb. rhubarb -

7. 1/4 c. fresh or frozen cherries -

8. 1/2 c. apple cider vinegar -

9. 1/4 c. sugar -

10. Kosher salt -

11. 3/4 c. Pecorino Romano cheese -

12. 3/4 c. Parmigiano-Reggiano cheese -

13. Freshly ground black pepper -

How to cook deliciously - Pecorino Crisps with Rhubarb-Cherry Chutney

1. Stage

Make the chutney: In a medium saucepan, heat the olive oil until shimmering. Add the onion, ginger, coriander, and crushed red pepper and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the rhubarb, cherries, vinegar, and sugar and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the rhubarb starts to break down and the chutney thickens slightly, about 8 minutes. Season the chutney with salt and let cool completely.

2. Stage

Make the crisps: Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper. In a medium bowl, whisk together the Pecorino and Parmigiano cheeses. Working in batches, spoon 1-tablespoon mounds of the cheese onto the prepared baking sheet, spacing them 2 1/2 inches apart. Use your fingers to flatten the mounds slightly, then season each mound with pepper. Bake for about 13 minutes, until the crisps are golden brown and lacy. Using a spatula, transfer the crisps to a rack to cool and harden. Serve the crisps with the rhubarb-cherry chutney.Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.