Skip to Content

Recipe with FRUCHTSTOFF

Cheese Board with Redcurrant Dip

A dip made from FRUCHTSTOFF Redcurrant, mustard and thyme turns a simple cheese board into an eye-catcher. The jam and preserve with 67% fruit and 10% honey adds fruity tang and sweetness to the piquant cheeses.

⏱ Preparation 15 min · Total 15 min · 4 servings

Cheese Board with Redcurrant Dip

Ingredients

    Redcurrant dip

    • 4 tbsp FRUCHTSTOFF Redcurrant
    • 1 tsp Dijon mustard
    • 1 tsp light balsamic or cider vinegar
    • 1 sprig of thyme, leaves picked
    • Freshly ground black pepper

    Cheese board

    • 200 g Camembert
    • 150 g matured Gouda
    • 150 g soft goat's cheese
    • 200 g grapes
    • 50 g walnut kernels
    • 1 baguette or crispbread

    Method

    1. Stir FRUCHTSTOFF Redcurrant with the mustard and vinegar until smooth in a small bowl.
    2. Stir in the thyme leaves and a little pepper, then season the dip to taste.
    3. Take the cheese out of the fridge about 30 minutes before serving.
    4. Cut the Camembert into wedges, slice or cube the Gouda, and shape the soft goat's cheese into balls or a log.
    5. Arrange the cheese, grapes, walnuts and bread on a board.
    6. Place the dip in the centre of the board and serve with a small spoon.

    Tip: For a warm version, bake the Camembert at 180 °C for 12 to 15 minutes, then spoon the dip over the top.

    Fruit spread used: View FRUCHTSTOFF Redcurrant in the shop →

    ← All recipes with jam · All recipes · Fruit spread in the shop

    From the SUMMSTOFF apiary

    SUMMSTOFF Imkereigenossenschaft e.G. is a cooperative of professional beekeepers. Alongside honey from Germany, our range also includes the jam and conserve FRUCHTSTOFF, made with 67% fruit and 10% honey, available in our shop as well as in stores at EDEKA and REWE.

    Goes perfectly with this recipe: FRUCHTSTOFF Fruit Spread Redcurrant