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
Preparation
Step 1Make 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.Step 2Make 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.
