Pecorino Crisps with Rhubarb-Cherry Chutney

Serving Size: 6
Prep Time:
Total Time:

Fruit chutney is a popular accompaniment to serve with cheese plates, but in this creative twist, the cheese is transformed into crispy crackers and topped with a sweet, spiced rhubarb-and-cherry chutney.


  • 1 Tbsp extra virgin olive oil
  • kosher salt
  • 0.25 cup sugar
  • 0.5 cup apple cider vinegar
  • 0.25 cup fresh or frozen cherries, pitted and halved
  • 0.5 Pound rhubarb, cut into 1/2-inch pieces
  • 0.25 tsp crushed red pepper
  • 0.25 tsp ground coriander
  • 1 Tbsp minced peeled fresh ginger
  • 0.25 cup finely chopped red onion
  1. 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.

Pecorino Crisps

  • 0.75 cup freshly grated Parmigiano-Reggiano cheese
  • 0.75 cup freshly grated Pecorino Romano cheese
  • freshly ground black pepper
  1. MAKE THE CRISPS Preheat the oven to 350° 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.

Make Ahead: The chutney can be refrigerated for up to 5 days.

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Recipe Credit: Melia Marden
Image Credit: Paul Costello