Berry chutney with baked Tomme

Name: Berry chutney with baked Tomme
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 80 g cane sugar; 4 Tomme cheese; 250 g blackberries; 250 g red currants; 1 red onions; 1 cm ginger; 2 tbsp crema di Balsamico (balsamic cream); 6 sprig thyme; a little sea salt; a little Tasmanian pepper

main dish summer Spring

Total: 45 min. | Active: 45 min.

vegetarian, gluten-free

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Ingredients

for 4 person

Berry chutney
250 g	blackberries
250 g	red currants
80 g	cane sugar
1	red onion, cut into thin slices
1 cm	ginger
2 tbsp	water
2 tbsp	crema di Balsamico (balsamic cream)
2 sprig	thyme

Baked Tommes
4	Tomme cheese (each approx. 100 g)
a little	sea salt
4 sprig	thyme

To serve
a little	Tasmanian pepper

How it's done

Berry chutney

Place the blackberries and all the other ingredients up to and including the thyme in a pan, bring to the boil while stirring, cover and reduce for approx. 30 mins. over a medium heat, stirring occasionally.

Fill the prepared jars with the mixture, seal immediately and leave to cool on a cloth.

Baked Tommes

Place the Tommes on a baking tray lined with baking paper, season with salt, sprinkle with thyme. Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.

To serve

Spoon the chutney on top of the cheese, season.

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