If you think making jam is too complicated, try this! It’s a simple case of adding the ingredients and letting them do their thing. Created by Chris Roberts of Roots at Waterfall SUPERSPAR, this recipe is great for those following a wheat-free diet.
120g Belgium fontal cheese, cut into 12 pieces
For the jam:
1 punnet gooseberries
2 tsp grated ginger
½ cup sugar
Combine all ingredients in a small pot and simmer until soft and thickened.
For the Rye toast points:
3 slices Rye bread, cut into mini triangles
30g melted salted butter
Preheat oven to 180 degrees. Brush the bread with butter and bake in oven until crispy.
To serve:
Place cheese on toast points with a drop of gooseberry jam. Simple as that!
For more foodie news and recipes, click here.