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Double Cream Chilli & pineapple compote on pumpernickel bread

Double Cream Chilli & pineapple compote on pumpernickel bread

Our recipe for Castello® Double Cream Chilli & pineapple compote on pumpernickel bread captures midsummer-essence in flawless execution. Laced with gentle sparks of red chilli, soft white cheese enjoys company of homemade pineapple syrup with minced chilli and vanilla. Served with a garnish of sweet bread.

4 servings
Sweet Sweet Cream

ingredients

  • 150 g Castello® Double Cream Chilli

Pineapple compote:

  • 350 g peeled pineapples without cane, diced
  • 1 tsp fresh minced chillies
  • grains from ½ vanilla pod
  • 350 g sugar

Garnish:

  • 50 g peeled fresh pineapples
  • 6 of small round slices of pumpernickel bread

preparation

1. Add pineapple, chilli, vanilla seeds and sugar in a saucepan.

2. Boil the mixture, uncovered, for about 30 minutes.

3. Mash the pineapple pieces with a fork during cooking. Let it cool in the fridge until it thickens.

4. Cut the rest of the fresh pineapple into thin slices.

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