Castello White with Chili & pineapple compote on pumpernickel bread

4 servings
  • 150 g. Castello creamy white chili

Pineapple compote:

  • 350 g. peeled pineapple without cane, diced
  • 1 tsp. fresh minced chili
  • grains from ½ vanilla pod
  • 350 g. Sugar

Garnish:

  • 50 g peeled fresh pineapple
  • 6 pieces of small round slices of pumpernickel bread cut in half

 

Castello White with Chili & pineapple compote on pumpernickel bread

Preparation

Add pineapple, chili, vanilla seeds and sugar in a saucepan. Boil the mixture, uncovered, for about 30 minutes. Mash the pineapple pieces with a fork during cooking. Let it cool in the fridge until it thickens.

Cut the rest of the fresh pineapple into thin slices. Cut the cheese into appropriate serving pieces and arrange it on plates with slices of pineapple compote and pumpernickel bread.

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