My F&W
quick save (...)
Pecorino Crisps with Rhubarb-Cherry Chutney
© Paul Costello

Pecorino Crisps with Rhubarb-Cherry Chutney

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 20 MIN Plus cooling
  • SERVINGS: 6 to 8

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. 1 tablespoon extra-virgin olive oil
  2. 1/4 cup finely chopped red onion
  3. 1 tablespoon minced peeled fresh ginger
  4. 1/4 teaspoon ground coriander
  5. 1/4 teaspoon crushed red pepper
  6. 1/2 pound rhubarb, cut into 1/2-inch pieces
  7. 1/4 cup fresh or frozen cherries, pitted and halved
  8. 1/2 cup apple cider vinegar
  9. 1/4 cup sugar
  10. Kosher salt

Pecorino Crisps

  1. 3/4 cup freshly grated Pecorino Romano cheese
  2. 3/4 cup freshly grated Parmigiano-Reggiano cheese
  3. Freshly ground black pepper
  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.
  2. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.