Smørrebrød with White Mould Cheese and Pickled Fruit
White Mould Cheese with Pickled Fruit © kvalifood.com
A double-cream white mould cheese — such as Brie or a Danish equivalent — is rich and creamy and pairs well with tart pickled fruit. Serving it on toasted rye bread croutons rather than a whole slice gives a slightly different texture. Pickled plum compote or mixed berries work well here.
Ingredients
Yields 4 servings
Pickled fruit
- 200 g plums (or mixed berries, fresh or frozen)
- 3 tbsp sugar
- 1 tbsp balsamic vinegar
- ½ tsp ground cinnamon
Toasted rye bread croutons
- 4 slices rye bread, cut into bite-sized pieces
- 2 tbsp butter
To serve
- 200 g white mould cheese (e.g. Brie or Camembert), sliced
- freshly ground black pepper
- fresh thyme, to taste
Directions
Pickled fruit
Put the plums or berries in a small saucepan with the sugar, balsamic vinegar and cinnamon. Simmer over medium heat for 10–12 minutes until the fruit mixture is thick and sticky. Season to taste and leave to cool.
Toasted rye bread croutons
Cut the rye bread into bite-sized pieces. Fry in butter in a pan over medium-high heat until crisp and golden on both sides. Leave to cool on kitchen paper.
To serve
Arrange the croutons on a plate or serving dish. Place cheese slices on each piece and top with a spoonful of pickled fruit. Scatter with fresh thyme and season with black pepper.