Cheese Board Wreath

To make your cheese wreath you will need:

• Bay's Kitchen Tomato & Red Pepper Chutney
• Big bunch rosemary sprigs
• Big bunch bay leaves

Lower FODMAP cheeses such as (all Low FODMAP at 40g per serving*):

• Cheddar
• Comte
• Stilton
• Goat’s cheese
• Brie
• Camembert
• Parmigiano Reggiano 

And low and lower FODMAP extras such as:

• Prosciutto and other cured meats (be mindful of larger quantities of garlic and onion)
• Gluten free crackers and oatcakes
• Clementines
• Cornichons
• Olives
• Walnuts (30g or 10 nut halves per serving*)
• Pomegranate seeds (up to 45g per serving*)
• Radicchio (up to 75g per serving*)

1. Get the largest chopping board you have and use the rosemary sprigs to create a circle - this will be the outer edge of your ‘cheese wreath’.
2. Cut your cheeses into a variety of wedges and slices, separate and wash any lettuce leaves, crack open a few walnuts and peel a few clementines. Cheese boards always look the most inviting when you feel like you can dive right in.
3. Start from the outside and work your way to the centre, laying out your cheese board elements to make a vibrant and colourful ‘wreath’. Tuck the bay leaves around the edge of the wreath, filling any gaps. Pour a jar of Bay’s Kitchen’s Tomato and Red Pepper Chutney into a small bowl and place it in the middle to finish - and don’t forget the knives and plates!