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.
Place cheese on toast points with a drop of gooseberry jam. Simple as that!
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