Mix the cherry salsa: - 300 g Skælskør Fruit Plantation Cherry Fruit Sauce - 150 g chopped, blanched red onion - 500 g pitted cucumber cut into small pieces - 5 tablespoons chopped chopped cucumber finely chopped red chilli
Gently mix all ingredients and season with Jakobsens Acacia Honey. Cherry salsa can be made the day before.
Glazed nuts with rosemary: - 100 g Sun Island Diced almonds - 100 g Sun Island hazelnut kernels - 100 g Sun Island Cashew nuts - 100 g Sun Island Walnuts - 100 g Sun Island Pecans - 100 g Sun Island Pistachio kernels - 1 sprig rosemary - 350 g Jakobsens Acacia Honey - 2 tbsp. Svansø Lime Juice
Toast the nuts, finely chop the rosemary and mix all ingredients together. Can be made several times days in advance.
Arrange selected cheeses on a platter with crackers and and serve with cherry salsa and glazed nuts.
