Vento d'Estate Cheese with Tomato Chutney

This elegant Italian cheese is paired perfectly with a zesty combination of tomatoes and savory seasonings.

INGREDIENTS

40-45 minutes

serves 8

2 cups canned plum tomatoes, drained, or 2 cups fresh diced plum tomatoes

1/2 white onion, medium dice

6 garlic cloves, minced

3/4 cup golden raisins

3 tablespoons olive oil

1/2 tablespoon ground cumin

1/2 tablespoon ground cinnamon

1/2 tablespoon ground allspice

1 tablespoon whole yellow mustard seeds

1/2 cup cider vinegar

1/4 cup dark brown sugar

1/2 pound Vento dEstate cheese, at room temperature

Combine all the ingredients, except the cheese, in a large saucepan and bring to a boil. Reduce the heat and simmer for 30 to 35 minutes or until the liquid becomes reduced and viscous.

Season to taste with salt and black pepper. If desired, you can heat up the chutney by adding a finely diced jalepeno pepper.

Serve well chilled with the Vento dEstate cheese at room temperature on small crostini or thin slices of crusty Italian bread, or on the Mulino Bianco-Barilla crackers shown below.

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