# Cheese Board

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A generous cheese board with cured meats, pickled pears, caramelised onion relish, candied nuts and fresh fruit.

Servings: 4 · Cook 10 min · Starters

Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Cheese Board](https://image.fridge.menu/adaptations/9syx0516/f263d39b52a52db831e0a857426e121f168020f64e895ef94914a5697d6f766f.jpg)

## Ingredients

- 175 g [Westerhavsost cheese](https://fridge.menu/en/i/cottage-cheese) — a hard cheese
- 175 g [blue cheese](https://fridge.menu/en/i/blue-cheese) — a creamy cheese
- 175 g [garlic cream cheese](https://fridge.menu/en/i/cream-cheese)
- 200 g [hard cheese](https://fridge.menu/en/i/cheese)
- 125 g [serrano ham](https://fridge.menu/en/i/ham)
- 125 g [chorizo](https://fridge.menu/en/i/sausage) — or a similar sausage
- 125 g [prosciutto](https://fridge.menu/en/i/prosciutto)
- 3 pcs [red onion](https://fridge.menu/en/i/red-onion) — diced
- 25 g [butter](https://fridge.menu/en/i/butter)
- 1 tbsp [apple cider vinegar](https://fridge.menu/en/i/apple-cider-vinegar)
- 1 tbsp [honey](https://fridge.menu/en/i/honey)
- 1 tbsp [muscovado sugar](https://fridge.menu/en/i/muscovado-sugar) — or brown sugar
- 1 tsp [dried thyme](https://fridge.menu/en/i/dried-thyme)
- [salt](https://fridge.menu/en/i/salt)
- [black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 2 pcs [pear](https://fridge.menu/en/i/pear) — diced
- 1 tbsp [ginger](https://fridge.menu/en/i/ginger) — fresh
- 50 g [sugar](https://fridge.menu/en/i/sugar)
- 100 g [mixed nuts](https://fridge.menu/en/i/mixed-nuts) — to your taste
- 100 g [brown sugar](https://fridge.menu/en/i/brown-sugar)
- 1 pcs [orange](https://fridge.menu/en/i/orange) — juiced
- ½ pcs [lemon](https://fridge.menu/en/i/lemon) — juiced
- ½ pcs [vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 100 ml [water](https://fridge.menu/en/i/water)
- 150 g [grapes](https://fridge.menu/en/i/grape)
- 4 pcs [figs](https://fridge.menu/en/i/fig) — fresh or dried
- 125 g [olives](https://fridge.menu/en/i/olives)
- 75 g [olives](https://fridge.menu/en/i/olives)
- 100 g [salted almonds](https://fridge.menu/en/i/almond)
- 50 g [pickled gherkins](https://fridge.menu/en/i/pickles)
- 200 g [crackers](https://fridge.menu/en/i/crackers)
- 200 g [baguette](https://fridge.menu/en/i/bread)

## Steps

1. Melt the butter in a frying pan over medium heat and add the diced red onion.
2. Let the onion fry and caramelise over medium heat for 10 minutes, without stirring. (10 min)
3. Stir well and add the apple cider vinegar, honey, thyme and muscovado sugar.
4. Simmer for 5 minutes and season with salt and black pepper to taste. (5 min)
5. Spoon into a sterilised jar and serve as an accompaniment to the cheese board, or with burgers and sandwiches.
6. Keeps in the fridge for 4-5 days.
7. Put the diced pear, ginger and sugar into a pan for the pickled pear.
8. Heat over medium heat until the sugar dissolves and the pear starts to release its juice.
9. Simmer for 10 minutes and spoon into a small bowl. (10 min)
10. Serve chilled — it's the perfect accompaniment to a cheese board, especially lovely with blue cheese.
11. Keeps in the fridge for 4-5 days.
12. Put the brown sugar, orange and lemon juice, vanilla pod and water into a pan for the nuts.
13. Bring the syrup to the boil and simmer uncovered over medium heat for about 30 minutes. (30 min)
14. Add the nuts to the syrup and simmer for a further 10 minutes. Spoon the candied nuts into clean, sterilised jars. (10 min)
15. Keeps in the fridge for about 1 month.

Published 2026-10-08

https://fridge.menu/en/r/cheese-board-9syx0516

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