Slice Kerrygold cheeses; arrange cheeses, fish, meats and poultry on a decorative platter. Place chutney in a bowl; slice bread and arrange in a basket or on a plate. Serve with roasted peppers, cucumber, mustard and olive oil for drizzling, if desired. Serves 6.
Pear and Dried Cranberry Chutney
In heavy saucepan, heat 1 Tbsp. vegetable oil over medium heat. Add 1 cup chopped onion; cook, stirring frequently, about 5 minutes or until soft. Add 3 Bosc pears, peeled, cored and cut into 1/2-inch dice, 3/4 cup dried cranberries, 1/2 cup (packed) light brown sugar, 1/4 cup cider vinegar, 1 Tbsp. grated fresh ginger, 1/2 tsp. ground cinnamon, 1/4 tsp. ground cloves and a pinch of cayenne pepper. Bring to a boil; reduce heat and simmer, stirring frequently, about 30 minutes or until pears are soft and most of the liquid has evaporated. Refrigerate, covered. Serve at room temperature.