Cheese Plate with Copper Kettle Compound Butter, Fontina, and Tomatoes
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Copper Kettle Compound Butter with Tomato Chutney

This Copper Kettle compound butter combines all the deep, nutty flavors of Cello Copper Kettle cheese in one sexy, spreadable butter.
Course: Appetizer, Snack
Keyword: Blue Cheese, butter



For the Copper Kettle Compound Butter

  • 4 oz unsalted butter, softened
  • 4 tbsp <a href="">Copper Kettle</a>, grated
  • 2 cloves garlic, micro-planed
  • 8 cracks black pepper

For the Tomatoes

  • 1 pint cherry toms, chopped
  • 1/2 sweet onion (1/2 cup), chopped
  • 1 tbsp 1 tablespoon vermouth
  • 1 tbsp olive oil
  • 1 tsp rosemary leaves

To Serve:

  • 1 Ciabatta or baguette
  • ¼ lb 1/4 lb Cello Asiago
  • Rosemary, to garnish


Make the butter:

  • Fold together the butter, garlic, and pepper.
  • Sprinkle in the Copper Kettle and fold until incorporated.

Make the relish:

  • Heat olive oil in pan. Add the onion, and cook until it’s golden and wilted, about 10 minutes.
  • Add tomatoes, chili, and rosemary. Stir occasionally and cook for 30 minutes until sweet and caramelized.
  • Deglaze the pan with the vermouth, and stir until combined.
  • Pour the honey over the tomatoes and toss to combine.
  • Serve with warm bread, sliced Asiago, and rosemary to garnish.