Cheese Board - Gillot Camembert, Heart of England Blue Stilton, Reypenaer Gouda and Carpenedo Moliterno

Ingredients

Preparation

Sauté the black chanterelle mushrooms with a little olive oil for 2 minutes. Blend the black chanterelle mushrooms with the egg and season with salt. Cook the omelettes very thin as if they were crêpes. Roll up the omelettes and cut into 4 or 5 pieces. For the skewers, mix the sobrasada cured sausage with the oil and brush the sheet of brik pastry. Spread the chopped raisins and roll up the pastry tightly.

Cook in a preheated oven at 180ºC for 10 minutes. Peel the pineapple and cut into small dice. Place the sugar and water in a saucepan and bring to the boil for 1 minute.

Remove from the heat and mix in the lime zest. Mix the lime syrup with the pineapple. Shell the pistachios, wash the grapes and cut into quarters with skin on and seeds removed. Chop the rosemary and mix with the grapes, pistachios and olive oil.