Pecorino Crisps with Rhubarb-Cherry Chutney Recipe

Name: Pecorino Crisps with Rhubarb-Cherry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1/4 cup finely chopped red onion; 1 tablespoon minced peeled fresh ginger; 1/4 teaspoon ground coriander; 1/4 teaspoon crushed red pepper; 1/2 pound rhubarb, cut into 1/2-inch pieces; 1/4 cup fresh or frozen cherries, pitted and halved; 1/2 cup apple cider vinegar; 1/4 cup sugar; Kosher salt; 3/4 cup freshly grated Pecorino Romano cheese; 3/4 cup freshly grated Parmigiano-Reggiano cheese; Freshly ground black pepper

Servings: persons

1 tablespoon extra-virgin olive oil
1/4 cup finely chopped red onion
1 tablespoon minced peeled fresh ginger
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper
1/2 pound rhubarb, cut into 1/2-inch pieces
1/4 cup fresh or frozen cherries, pitted and halved
1/2 cup apple cider vinegar
1/4 cup sugar
Kosher salt
3/4 cup freshly grated Pecorino Romano cheese
3/4 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper

1
Make the Chutney In a medium saucepan, heat the olive oil until shimmering.
2
Add the onion, ginger, coriander and crushed red pepper and cook over moderately high heat, stirring, until softened, about 3 minutes.
3
Stir in the rhubarb, cherries, vinegar and sugar and bring to a boil.
4
Simmer over moderately high heat, stirring occasionally, until the rhubarb starts to break down and the chutney thickens slightly, about 8 minutes.
5
Season the chutney with salt and let cool completely.
6
Make the Crisps Preheat the oven to 350 and line a baking sheet with a silicone mat or parchment paper.
7
In a medium bowl, whisk together the Pecorino and Parmigiano cheeses.
8
Working in batches, spoon 1-tablespoon mounds of the cheese onto the prepared baking sheet, spacing them 2 1/2 inches apart.
9
Use your fingers to flatten the mounds slightly, then season each mound with pepper.
10
Bake for about 13 minutes, until the crisps are golden brown and lacy.
11
Using a spatula, transfer the crisps to a rack to cool and harden.
12
Serve the crisps with the rhubarb-cherry chutney.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1/4 cup finely chopped red onion, 1 tablespoon minced peeled fresh ginger, 1/4 teaspoon ground coriander, and more.

Yes, Pecorino Crisps with Rhubarb-Cherry Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecorino Crisps with Rhubarb-Cherry Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions