Summer Cheese & Charcuterie Board with Spicy Peach Chutney
I’m so completely smitten with my new house in a million ways. There’s just one thing I can’t stand. Somewhere along the way in the last 90 years, somebody painted 75% of the trim in this house a tan/beige/gross color. I not-so-lovingly refer to it as the color of skin. A friend noted it’s like that flesh-colored crayon in the box that nobody wants to use. I’m a fan of white-and-only-white-all-the-time-always-white trim, so this needs to change ASAP.
I plan to start tackling this project after work this week. And it’s a massive project. It’s not just the trim along the floorboards. Somebody must have gotten a great deal on this flesh-colored paint, because they also painted the built-in bookshelves under the stairs. And the doors to a cabinet in one hall. Oh, and some of the interior shutters. If I could go back in time and tell them to put down the brush, I would. But instead, I’ll be spending my evenings scooting around the house fixing this terrible paint color decision. Needless to say, I’m going to need some quick and easy dinners to eat before I get to work each night.
As I’ve noted before, nothing is quicker and easier (or more enjoyed) in our house than a platter dinner. It takes a lot of help from the grocery store, and I don’t feel guilty about that for even a second. I stopped at the deli counter for some thinly sliced prosciutto and salami. Then I hit up the cheese counter for some locally-made marbled cheddar cheese and burrata (a type of fresh mozzarella cheese that is filled with cream and really soft cheese, making it super spreadable). Lastly, I stopped at the olive bar for some things like roasted garlic, colorful olives, and little pickles.
I came home and piled it all onto a big cutting board with a few other odds and ends I had around, like whole grain mustard, some cherry tomatoes, toasted baguette, crackers and pistachos. I’d be completely content to just stop there, but since it’s summer, I also had a few peaches on the counter. They were getting a bit past their prime and needed to be used soon, so I quickly chopped them up and made a simple Spicy Peach Chutney to finish out this platter dinner. Excuse me, my paint brush is calling . . .
The dairy products used in this recipe were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.
- 3 peaches, pitted and chopped
- 2 tablespoons golden raisins
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- Stir together all ingredients in medium nonstick pot. Cook over medium-high heat 8 to 10 minutes or until peaches are very soft and most liquid is absorbed, stirring frequently. Serve immediately on sandwiches, crostini or with a cheese or charcuterie platter. Or, transfer to airtight container and refrigerate up to 3 days.