27 Mar

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!

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