Preparation

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.