|300 g||biltong — sliced|
|mini koesister bites|
|1 - 2||pears — sliced|
|1 packet||dried Turkish apricots|
|1 punnet||strawberries — sliced|
|150 g||gorgonzola cheese — sliced|
|150 g||mature cheddar cheese — chopped|
|150 g||boerenkaas — chopped|
|70 g||calamata olives|
|peach chilli jam — see notes|
There are no limits when it comes to an epic cheese board but we’d highly recommend loading a South African inspired one up with biltong, mini koesister bites, peach and chilli jam and of course, an assortment of cheese.
Serve with sliced crisp bread or an assortment of crackers.
To top fresh fruit from browning, allow to soak in lemon water after slicing before arranging on the cheese board.
To make the cheat peach chilli jam: strain tinned peaches, reserve the syrup and then lightly blitz tinned peaches. Over a medium heat add the reserved syrup, 2 tbsp brown sugar and 1 tsp red chilling flakes, simmer until reduced and lightly caramelised and then take off the heat and stir in the blitzed peaches. Allow to cool.