Jazz­ing up a cheese tray

The Guardian (Charlottetown) - - FOOD - BY ALI­SON LADMAN THE AS­SO­CI­ATED PRESS

There’s noth­ing wrong with a stan­dard is­sue plat­ter of de­li­cious cheeses set out as part of a party spread.

In fact, we of­ten find our­selves hov­er­ing around it.

Af­ter all, eat­ing cheese is far more en­joy­able than small talk with strangers.

But wouldn’t it be great if that same cheese plat­ter was jazzed up a lit­tle?Be­cause while cheese is great, cheese and meat is even bet­ter.

And while you could just add some sliced pro­sciutto to the plat­ter, why not go over the top at your next win­ter party?

Why not make this sim­ple sweet-and-sour kiel­basa rel­ish?

This recipe boasts big sweet­sa­vory-sour flavours that are the per­fect com­ple­ment to cheese. It also comes to­gether quickly and eas­ily and can be made up to five days ahead.

If re­frig­er­ated, warm briefly on the stove or in the mi­crowave.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.