Pecorino Crisps with Rhubarb-Cherry Chutney

• 1 tablespoon extra-virgin olive oil
• 1/4 cup finely chopped red onion
• 1 tablespoon minced peeled fresh ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper
• 1/2 pound rhubarb, cut into 1/2-inch pieces
• 1/4 cup fresh or frozen cherries, pitted and halved
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• Kosher salt
• 3/4 cup freshly grated Pecorino Romano cheese
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground black pepper

1. Make the Chutney In a medium saucepan, heat the olive oil until shimmering.
2. Add the onion, ginger, coriander and crushed red pepper and cook over moderately high heat, stirring, until softened, about 3 minutes.
3. Stir in the rhubarb, cherries, vinegar and sugar and bring to a boil.
4. Simmer over moderately high heat, stirring occasionally, until the rhubarb starts to break down and the chutney thickens slightly, about 8 minutes.
5. Season the chutney with salt and let cool completely.
6. Make the Crisps Preheat the oven to 350 and line a baking sheet with a silicone mat or parchment paper.
7. In a medium bowl, whisk together the Pecorino and Parmigiano cheeses.
8. Working in batches, spoon 1-tablespoon mounds of the cheese onto the prepared baking sheet, spacing them 2 1/2 inches apart.
9. Use your fingers to flatten the mounds slightly, then season each mound with pepper.
10. Bake for about 13 minutes, until the crisps are golden brown and lacy.
11. Using a spatula, transfer the crisps to a rack to cool and harden.
12. Serve the crisps with the rhubarb-cherry chutney.

extravirgin olive oil, red onion, fresh ginger, ground coriander, red pepper, rhubarb, frozen cherries, apple cider vinegar, sugar, kosher salt, freshly grated pecorino romano cheese, freshly grated parmigianoreggiano cheese, freshly ground black pepper

Taken from www.foodandwine.com/recipes/pecorino-crisps-with-rhubarb-cherry-chutney (may not work)