French cheese with date-nut tapenade and fig chutney

Name: French cheese with date-nut tapenade and fig chutney
Total time: 20 min
Yield: 4
Ingredients: 75 gram date for the date nut tapenade; 1 teaspoon balsamic vinegar for the date nut tapenade; 25 gram walnut for the date nut tapenade; 75 gram old cheese for the date nut tapenade; 1 orange for the fig chutney; 100 gram dried fig for the fig chutney; 50 milliliters Red port for the fig chutney; 1 tablespoon shaved almonds for the fig chutney; 1 baguette for the fig chutney; 1 piece Camembert for the fig chutney; 1 piece Brie for the fig chutney; 1 piece gruyere for the fig chutney; 1 piece Roquefort for the fig chutney; 1 piece port salut for the fig chutney

Ingredients

75 gram date for the date nut tapenade
1 teaspoon balsamic vinegar for the date nut tapenade
25 gram walnut for the date nut tapenade
75 gram old cheese for the date nut tapenade
1 orange for the fig chutney
100 gram dried fig for the fig chutney
50 milliliters Red port for the fig chutney

1 tablespoon shaved almonds for the fig chutney
1 baguette for the fig chutney
1 piece Camembert for the fig chutney
1 piece Brie for the fig chutney
1 piece gruyere for the fig chutney
1 piece Roquefort for the fig chutney
1 piece port salut for the fig chutney

Directions

Arrange the cheeses on a shelf for half an hour before use.
Mix the ingredients for the date-nut tapenade.
Peel the orange for the fig chutney. Cut out the segments between the membranes and cut them slightly smaller. Heat the figs, orange and port gently and let the port reduce slightly. Then pour in the almonds.
Serve the tapenade and chutney with baguette with the cheese.