White with chili & pineapple compote on pumpernickel bread

White with chili & pineapple compote on pumpernickel bread

4 servings

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

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ingredients

150 g Castello® White with chili

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

preparation

Preparation

1. Add pineapple, chili, 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.