Mountain ash chutney with goat cheese

Name: Mountain ash chutney with goat cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Ebereschendolden; 3 medium-sized onions; 1 medium sized tomato; 400 g Plums and prunes; 2 Pepperoni (e.g. red and green); 1 walnut-sized piece of ginger; 1 TABLESPOON Mustard seeds; 1-2 TABLESPOONS Oil; 2 TABLESPOONS white balsamic vinegar; 100 ml apple juice; 50–75 g + 1 tsp brown sugar; 2–3 Branches of rosemary; 200 g Soft goat cheese (roll); 8 discs Baguette; 7-10 Tbsp Pepper; 7-10 Tbsp Lettuce and tomatoes to garnish; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Ebereschendolden
3 medium-sized onions
1 medium sized tomato
400 g Plums and prunes
2 Pepperoni (e.g. red and green)
1 walnut-sized piece of ginger
1 TABLESPOON Mustard seeds
1-2 TABLESPOONS Oil
2 TABLESPOONS white balsamic vinegar
100 ml apple juice
50–75 g + 1 tsp brown sugar
2–3 Branches of rosemary
200 g Soft goat cheese (roll)
8 discs Baguette
7-10 Tbsp Pepper
7-10 Tbsp Lettuce and tomatoes to garnish
baking paper

Directions

1
Wash the rowan ashes thoroughly and pluck them from the umbels. Weigh 200 g berries.
2
Peel and finely chop the onions. Wash and finely dice the tomato. Wash, stone and dice the plums. Clean, wash and cut the pepperoni into rings. Peel ginger and grate finely. Crush mustard seeds.
3
Heat 1 tablespoon of oil in a wide saucepan and sauté the onions until translucent. Briefly sauté the tomato, rowan, plums, pepperoni, ginger and mustard seeds. Add vinegar, apple juice and 50-75 g sugar. Bring everything to the boil and simmer over medium heat for about 30 minutes, stirring several times.
4
Remove from the stove and let it cool down a little.
5
Wash the rosemary, shake dry, pluck off the needles. Cut cheese into slices and place on bread. Sprinkle with rosemary, sprinkle with 1 tablespoon of oil if necessary. Sprinkle with 1 tsp. sugar and pepper.
6
Place the breads on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 6-8 minutes. Serve with chutney. Garnish with lettuce and tomatoes.